Baba Ghanoush Recipe
Roasted eggplant dip blended with tahini and spices.
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Ingredients
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Vegetables
Condiments
Method
Preparation
- 1
Roast the Eggplants
Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork to allow steam to escape. Place them on a baking sheet lined with foil and roast for 30-40 minutes, turning occasionally, until the skins are charred and the flesh is soft.
- 2
Cool and Scoop
Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes. Cut them in half and scoop out the soft flesh into a bowl, discarding the skins.
- 3
Blend Ingredients
In a food processor, combine the roasted eggplant flesh, tahini, olive oil, lemon juice, garlic, salt, ground cumin, and ground paprika. Blend until smooth and creamy.
- 4
Taste and Adjust
Taste the baba ghanoush and adjust seasoning if necessary, adding more salt, lemon juice, or tahini to your liking.
- 5
Garnish
Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley for garnish.
