Baba Ganoush
This is such a silky, wonderfully flavored version of baba ganoush! It's a perfect party spread with pita and crisp vegetables.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.
step 2
Cut each Eggplants (2) in half, and drizzle each half generously with olive oil on the cut side.
step 3
Sprinkle the cut sides of the eggplant with Salt (to taste) generously, then line them upside down on the sheet tray.
step 4
Let them roast in the oven for about 45 minutes to 1 hour, until the skin is really shriveled and they almost look collapsed. Let them cool enough to handle.
step 5
Scoop out the eggplant flesh with a spoon and move it into a bowl. Season with more Salt (to taste), Ground Cumin (1/2 tsp), and Crushed Red Pepper Flakes (2 pinches).
step 6
Stir in the Lemon Juice (1), Tahini (4 Tbsp), and Garlic (5 cloves). Mash with a fork until everything comes together. Then, slowly pour in Olive Oil (1/3 cup), keep stirring until it’s incorporated into a creamy mixture.
step 7
Transfer the mixture to a bowl and drizzle some olive oil on top. Season with Paprika (1 pinch).
step 8
Serve with warm pita, pita chips, or roasted veggies.
