Description
Savor the smoky, creamy deliciousness of Simple Baba Ghanoush, a classic Middle Eastern eggplant dip that’s perfect as an appetizer, snack, or addition to a mezze platter.
Ingredients
– 1 large eggplant
– 2 tablespoons tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons extra virgin olive oil, plus more for serving
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. – Preheat oven to 400°F (200°C).
2. – Pierce the eggplant several times with a fork and place on a baking sheet. Roast for 35-40 minutes, or until very soft. Allow to cool slightly.
3. – Cut the eggplant in half lengthwise and scoop out the flesh into a food processor. Discard the skin.
4. – Add the tahini, garlic, lemon juice, 2 tablespoons of olive oil, cumin, paprika, and a pinch of salt and pepper. Blend until smooth and creamy.
5. – Transfer the Baba Ghanoush to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped parsley.
6. – Serve warm or at room temperature with pita bread, crackers, or fresh vegetables.
Notes
– For a smokier flavor, you can roast the eggplant over an open flame before scooping out the flesh.
– Experiment with different spices, such as za’atar or crushed red pepper flakes, to customize the flavor.
– Baba Ghanoush can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10
- Cook Time: 40
- Category: Snacks & Desserts
- Method: Roasting
- Cuisine: Middle Eastern