Easy Baba Ghanoush
This smooth and Easy Baba Ghanoush has a nice smoked & nutty taste. This dip is a great appetizer to serve along with pita wedges & crudités.
Ingredients
- 2 medium eggplants (aubergines), washed and halved
- 1/4 cup olive oil, or as needed plus 2 tbsp. tips & tricks
- 1/4 cup tahini see Recipe
- 1/4 cup freshly squeezed lemon juice, or to taste tips & tricks
- 3 large whole cloves garlic
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. ground cumin
- 1/4 tsp. smoked paprika
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. fresh chopped parsley, divided tips & tricks
- 1/8 tsp. mild paprika, for garnish
Directions
- Preheat oven to 425ºF
- Poke the eggplants with a fork and transfer to a lightly oiled baking sheet lined with foil. Brush their flesh with enough oil (about 1/4 cup) to cover the entire surface and place flesh side down.
- Transfer to the preheated oven and bake for 50 minutes or until very soft.
- Remove from the heat and let them cool off until they are cool enough to handle.
- About 20 minutes later, scoop out the flesh into a colander sitting over a bowl; discard the skins. Stir the flesh, gently pressing down to remove any extra moisture.
- To a food processor, add the drained eggplant flesh, tahini, lemon juice, garlic cloves, ground sea salt, ground cumin, smoked paprika, freshly ground black pepper and 1 ½ tbsp. oil.
- Process until the mixture is smooth, about 3 minutes. Add 1 tbsp. parsley and quickly blend to incorporate the herb.
- Transfer the mixture to a serving bowl and drizzle ½ tbsp. oil on top. Sprinkle on paprika and remaining parsley.