Description
Baba Ganoush is a delicous roasted eggplant dip that’s made with roasted garlic, freshly squeezed lemon juice, and ground cumin. I like to serve it with salted pita chips. It’s flavor is even better a day or two after you make it.
Ingredients
- 2 whole Eggplants, Cut In Half Lengthwise
- 4 cloves Large Cloves Garlic, Peeled
- 14 cups Prepared Tahini
- 3 Tablespoons Freshly Squeezed Lemon Juice (or More To Taste)
- ½ teaspoons Ground Cumin
- ½ teaspoons Kosher Salt
- 2 Tablespoons Chopped Fresh Parsley
Preparation
Preheat oven to 375 F. Line a rimmed sheet pan with foil. Make a small foil package to wrap the garlic cloves in. Place foil-wrapped garlic and eggplant halves, cut side down, on sheet pan. Bake in the center of the preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins. Remove pan from oven and allow to cool.
Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire.
Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.
