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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes, or until the eggplants are soft and the skin is charred.
- 2
Cool and Scoop
Once cooked, remove the eggplants from the oven and let them cool for a few minutes. Cut them in half and scoop out the flesh into a mixing bowl, discarding the skins.
- 3
Blend Ingredients
Add the garlic, tahini, olive oil, lemon juice, salt, and smoked paprika to the bowl with the eggplant flesh. Use a food processor or blender to puree the mixture until smooth.
- 4
Finish and Serve
Taste and adjust seasoning if necessary. Transfer the babagannush to a serving dish, drizzle with additional olive oil, and sprinkle with chopped parsley. Serve with pita bread or vegetables.
