Simple Baba Ghanoush
Try this roasted eggplant, lemon, tahini and spices blended together to make this delicious, creamy dip that is perfect with pita, chips or vegetables.
Ingredients
- 2 Medium Eggplants
- 2 Garlic Cloves Minced
- 2 Tbsp Lemon Juice
- ¼ Cup Tahini
- 1/4 Cup Extra-virgin olive oil
- 2 Tbsp Fresh Italian Parsley Chopped
- ½ Tsp Salt
- ¼ Tsp Smoked Paprika
Instructions
- Preheat the oven to 450 degrees.
- Line a large, rimmed baking sheet with aluminum foil to prevent the eggplant from sticking to the pan.
- Halve the eggplants lengthwise, score flesh with parallel and vertical lines. Brush the cut sides lightly with olive oil. Place them on the prepared pan with the halved sides down.
- Roast the eggplant until the flesh is very tender and the skin is wilted, about 35 to 40 minutes. Remove from the oven and let cool.
- Scoop out the flesh with a large spoon into a mesh strainer over a bowl, discarding the skin.
- With the spoon press out as much excess water as possible from the eggplant.
- Add the garlic and lemon juice to the eggplant and whip it vigorously with a fork until the eggplant breaks down and becomes creamy.
- While continuing to whip, add in the tahini to the bowl. Then slowly drizzle in the olive oil.
- Should be a creamy consistency.
- Stir in the parsley, salt, and smoked paprika.
- Garnish with additional parsley and olive oil.
- Eat with pita, chips, assorted chopped vegetables or crackers!