Lil’ Baba Ganoush Recipe

Inspired by Beet Box

Time50m

Serves4

A delightful twist on classic baba ganoush, this creamy, smoky eggplant dip is perfect for spreading or dipping.

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Ingredients

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1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle a pinch of salt. Place the eggplant cut-side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is soft and slightly charred.
2
Blend the Ingredients
Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add tahini, garlic, lemon juice, olive oil, salt, cumin, and paprika. Blend until smooth and creamy. Taste and adjust seasoning if needed.
3
Garnish and Serve
Transfer the baba ganoush to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped parsley. Serve with pita bread or fresh vegetables.