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Ingredients
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Ingredients
Method
Directions
- 1
Roasting the Eggplants
Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Preparing the Garlic
While the eggplants are roasting, peel the garlic cloves and set aside.
- 3
Blending the Ingredients
Once the eggplants are done, let them cool slightly, then scoop out the flesh into a food processor. Add the roasted garlic, tahini, olive oil, lemon juice, salt, cumin, paprika, and black pepper. Blend until smooth and creamy.
- 4
Garnishing
Transfer the babaganus to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped fresh parsley before serving.
