Baba Ganoush
Baba Ganoush is a traditional eggplant dip served with pita bread, fresh vegetables, or with meats as a part of a Mediterranean mezze platter
Ingredients
- 3 medium eggplants
- 3 cloves garlic, minced
- 2 tablespoon lemon juice
- ¼ teaspoon smoked paprika
- 3 tablespoon tahini
- ½ cup extra-virgin olive oil
- 1 tablespoon fresh parsley
- Salt to taste
- pepper
Instructions
- Preheat your oven to 400°F. Prick the eggplants in several places with a fork to allow steam to escape during roasting. Place the eggplants on a baking dish and roast in the oven for about 45 minutes to 1 hour, or until they are very soft and the skin is charred. Turn them occasionally for even cooking
- Remove from the oven and place them in a bowl and cover with plastic wrap for 5 min, letting it steam further. Peel the charred eggplant in the same bowl, discard the skin and drain the excess liquid from the eggplant. Place the eggplant on a cutting board and keep chopping it till you get a smooth texture
- Mix the chopped eggplant mash along with minced garlic, lemon juice, tahini, 2 tablespoon extra-virgin olive oil, salt and pepper
- Transfer the baba ganoush to a serving bowl. Drizzle some extra-virgin olive oil over the top, garnish with chopped fresh parsley and sprinkle smoked paprika for color and flavor