Baba Ghanoush, Tahini, Jerusalem Artichoke Crisp Recipe
Make Baba Ghanoush, Tahini, Jerusalem Artichoke Crisp Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jerusalem Artichoke Crisp
Method
Instructions
- 1
Prepare Baba Ghanoush
Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise and place it on a baking sheet, cut side up. Roast in the oven for about 30-35 minutes or until the flesh is soft and charred.
- 2
Blend 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, ground cumin, and smoked paprika. Blend until smooth and creamy. Adjust seasoning if necessary.
- 3
Garnish
Transfer the Baba Ghanoush to a serving bowl and drizzle with a little olive oil. Sprinkle fresh parsley on top for garnish.
- 4
- 5
Bake Crisps
Spread the Jerusalem artichoke slices on a baking sheet in a single layer. Bake in the oven for about 20-25 minutes or until crispy, flipping halfway through.
- 6
Serve
Serve the Baba Ghanoush with the Jerusalem artichoke crisps on the side for dipping.
