Description
Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and tahini paste. Served with warm pita bread or chips, this easy-to-make dip is simply delicious.
Ingredients
- 3 whole Eggplant, Roasted And Skins Removed
- 4 Tablespoons Tahini Paste
- 1 whole Lemon Juice
- 3 cloves Garlic, Crushed
- 1 Tablespoon White Vinegar
- ¼ teaspoons Red Pepper Flake
- 1 pinch Salt, Or To Taste
- 1 Tablespoon Olive Oil, Plus More For Brushing On Eggplant And Serving
- 6 sprigs Fresh Parsley Or Cilantro (optional)
Preparation
Cut eggplant in half, sprinkle with salt to drawn moisture out. Brush cut sides with olive oil and place face down on a parchment-lined sheet pan. Roast eggplant in a 400ºF oven for about 1 hour. When cool enough to handle, scoop flesh out.
Add roasted eggplant and all ingredients in a food processor and let run for 2–3 minutes until it is a paste.
Place baba ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
Serve cold as an appetizer, with a side of pita bread or chips, and salted pickles and olives.
