Babaghanoush, Tahini, Jerusalem Artichoke Crisp Recipe
Make Babaghanoush, Tahini, Jerusalem Artichoke Crisp Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Babaghanoush Ingredients
Method
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
- 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.
