Baba Ghanoush Recipe
Smoky eggplant dip blended with tahini and olive oil.
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant several times with a fork and place it on a baking sheet. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Prepare the Dip
Once the eggplant is cool enough to handle, cut it in half and scoop out the flesh into a mixing bowl. Add tahini, olive oil, minced garlic, lemon juice, salt, ground cumin, and smoked paprika.
- 3
Blend the Ingredients
Use a fork or a food processor to blend the mixture until it reaches a creamy consistency. Taste and adjust the seasoning if necessary.
- 4
Garnish and Serve
Transfer the Baba Ghanoush to a serving bowl, drizzle with additional olive oil, and garnish with chopped fresh parsley. Serve with pita bread or fresh vegetables.