Description
A simple, healthy and delicious egggplant dip that is popular in the middle east.
Ingredients
- 1 large eggplant, cut in half
- 3 tbsp Olive oil
- 1 tbsp tahini
- 1 garlic clove
- 1–2 tbsp lemon juice
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Parsley leaves for garnish
Instructions
- Preheat the oven to 425 degrees F.
- Cut a few slits in the skin of the eggplant.
- Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry with a paper towel
- Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with 1 tbsp of olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
- When the eggplant has cooled, scoop the flesh out and transfer to a food processor. Discard the eggplant skins.
- Add the tahini, garlic, lemon juice,seaoning and 2 tbsp of olive oil. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking.
- Transfer the baba ganoush spread to a small bowl and just before serving, top the baba ganoush with a drizzle of olive oil and parsley.
- Serve with pita bread, tortilla, chips or vegetables sticks.