Small Baba Ghanouj Recipe
Eggplant, tahini, lemon juice, garlic salt. (8-12 Servings)
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and place them cut side down on a baking sheet lined with parchment paper.
- 2
Bake
Roast the eggplants in the oven for about 30-40 minutes or until the skin is wrinkled and the flesh is soft. Remove from the oven and let cool.
- 3
Scoop the Flesh
Once the eggplants are cool enough to handle, scoop out the flesh with a spoon and discard the skin.
Mixing
- 4
Combine Ingredients
In a large mixing bowl, combine the roasted eggplant flesh, tahini, lemon juice, and garlic salt. Mash them together with a fork or blend in a food processor until smooth.
Serving
- 5
Prepare for Serving
Transfer the baba ghanouj to a serving bowl. Drizzle with olive oil, sprinkle with paprika, and top with chopped fresh parsley.
- 6
Serve
Serve the baba ghanouj with pita bread, vegetable sticks, or crackers.