Baba Ghannouj is a classic Middle Eastern dip made from roasted eggplant, tahini, and spices. It's creamy, smoky, and perfect for dipping with pita bread or fresh vegetables.
Ingredients: 2 large eggplants. 2 cloves garlic, minced. 1/4 cup tahini. 1/4 cup lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: Preheat your oven to 400F 200C. Place the eggplants on a baking sheet and roast them in the oven for 45-60 minutes, or until the skin is charred and the flesh is soft. Remove the eggplants from the oven and let them cool for a few minutes. Peel the charred skin from the eggplants and discard it. Place the flesh in a bowl. Add minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper to the bowl with the eggplant flesh. Use a fork or potato masher to mash and mix all the ingredients until you have a creamy dip. Taste and adjust the seasoning if needed. Transfer the Baba Ghannouj to a serving dish, drizzle with a little extra olive oil, and garnish with chopped parsley. Serve with pita bread, fresh vegetables, or as a dip for your favorite snacks.
Prep Time: 15 minutes
Cook Time: 60 minutes
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