Baba Ganoush
Middle Eastern eggplant dip with tahini
Equipment
- 1 Food Processor
Ingredients
- 3 large eggplants
- ½ cup olive oil extra virgin
- 1 tbsp tahini
- juice of 1 lemon
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 1 pinch ground cumin
- 1 pinch smoked paprika or chili powder (optional) for spice
- coarse salt to roast the eggplants
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork all over. Sprinkle them with coarse salt and drizzle a little olive oil.
- Place on a baking pan and bake uncovered for about 1 hour, until skins are blackened and the inside is soft.
- Remove from oven and let cool completely.
- Scoop out the soft interior and discard the skins.
- Let the eggplant pulp drain in a colander for a few minutes to remove excess moisture.
- Place in a food processor. Add olive oil, lemon juice, tahini, minced garlic, parsley, cumin, paprika, salt, and pepper.
- Blend until creamy but not overly smooth. Adjust seasoning to taste.
- Serve cold, garnished with chopped parsley and a drizzle of olive oil.
Notes
Store in an airtight container, covered with a thin layer of olive oil to preserve freshness.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!
