Babaganoush Recipe

Directions

1. 1

   Prepare the Eggplant

   Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle with salt. Place the eggplant halves cut side down on a baking sheet and roast for about 30-40 minutes until tender and charred.

2. 2

   Blend the Ingredients

   Once the eggplant is cool enough to handle, scoop out the flesh and transfer it to a food processor. Add tahini, garlic, lemon juice, cumin, and a pinch of salt. Blend until smooth and creamy.

3. 3

   Adjust Seasoning

   Taste the dip and adjust seasoning with additional salt, lemon juice, or tahini if desired. Drizzle in olive oil and blend again until well combined.

4. 4

   Serve

   Transfer the babaganoush to a serving dish, drizzle with olive oil, and sprinkle with paprika and chopped fresh parsley. Serve with warm pita bread.