Baba Ghannoush Tray Recipe
Roasted eggplant dip
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Ingredients
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Main Ingredients
Serving Suggestions
Method
Preparation of Baba Ghannoush
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 30-35 minutes or until the eggplants are soft and the skin is charred.
- 2
Cooling the Eggplant
Once the eggplants are roasted, remove them from the oven and let them cool for about 10 minutes until they are safe to handle.
- 3
Scooping the Flesh
Scoop out the flesh of the eggplant with a spoon, discarding the skin. Place the flesh in a mixing bowl.
- 4
Blending the Ingredients
Add tahini, garlic (minced), lemon juice, ground cumin, and salt to the bowl with the eggplant flesh. Use a food processor or a blender to blend until smooth and creamy, scraping down the sides as needed.
- 5
Adjusting Consistency
If the mixture is too thick, you can add a little bit of water or additional lemon juice to reach your desired consistency.
- 6
Final Taste Adjustment
Taste the Baba Ghannoush and add more salt or lemon juice if needed.
- 7
Garnishing
Transfer the Baba Ghannoush to a serving dish, drizzle with olive oil, sprinkle with paprika, and garnish with chopped fresh parsley.
Serving the Dish
- 8
Preparing the Serve
Arrange the Baba Ghannoush on a serving tray. Serve with pita bread pieces and assorted vegetable sticks for dipping.
- 9
Enjoying
Enjoy your Baba Ghannoush with pita bread and vegetables as a delicious appetizer or snack.