Babaganoush Recipe
A smoky and creamy dip made from roasted eggplant, tahini, garlic, and lemon juice, perfect for pairing with warm pita bread.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roasting the Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, until the skin is charred and the flesh is soft. Remove from the oven and let it cool.
- 2
Scooping the Flesh
Once the eggplant is cool enough to handle, cut it in half and scoop out the flesh into a mixing bowl, discarding the skin.
- 3
- 4
Adjusting Seasoning
Taste and adjust seasoning with pepper and more salt, if needed.
- 5
Garnishing
Transfer the babaganoush to a serving dish, drizzle with a little olive oil, and sprinkle with chopped fresh parsley.
