Babaghanoush, Tahini, Jerusalem Artichoke Crisp Recipe
Recipe information
Make Babaghanoush, Tahini, Jerusalem Artichoke Crisp in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Babaghanoush Ingredients
Babaghanoush Preparation
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 in the oven for 35-40 minutes until the skin is charred and the flesh is soft.
2. Cool and Scoop
Once roasted, remove the eggplant from the oven and let it cool for 10 minutes. Once cool enough to handle, cut it open and scoop out the flesh into a bowl.
3. Blend Ingredients
In a food processor, combine the roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, salt, cumin, and paprika. Blend until smooth and creamy.
4. Taste and Adjust
Taste the babaghanoush and adjust seasoning if necessary. You can add more salt, lemon juice, or tahini to suit your taste.
5. Serve
Transfer the babaghanoush to a serving bowl, drizzle with olive oil, and garnish with additional paprika if desired. Serve with Jerusalem artichoke crisps.
Local Coupons
No local coupons found for this recipe's ingredients.