Baba Ghanoush
A Middle Eastern dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil.
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper.
- Pierce eggplants with a fork to prevent bursting. Place on the prepared baking sheet.
- Roast eggplants for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is very tender.
- Allow eggplants to cool until manageable. Halve them lengthwise and scoop out the flesh, discarding the skin.
- Place eggplant flesh in a colander over a bowl and let drain for about 20 minutes, pressing occasionally to remove excess liquid.
- Transfer drained eggplant to a food processor. Add tahini, lemon juice, garlic, cumin, and salt. Blend until smooth and creamy.
- With the processor running, slowly add olive oil until fully incorporated.
- Taste and adjust seasonings, adding more salt or lemon juice if needed.
- Transfer to a serving dish. Drizzle with additional olive oil, sprinkle with parsley, smoked paprika, and pine nuts if desired.
Nutritional Information & Health Goals
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