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–+ servings
5 from 2 votes

Baba Ghanoush (Roasted Eggplant Dip)

Baba Ghanoush (Roasted Eggplant Dip) topped with paprika, lemons, parsley, and dipped with pita chips
Serves 4 people
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
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Ingredients

  • 2 Eggplants, large
  • 1/4 cup Tahini Paste
  • 1/2 Large Lemon's juice
  • 4 Garlic cloves, crushed
  • 1/2 tsp Salt
  • 1/4 tsp Ground Cumin

Garnish

  • Smoked Paprika
  • Drizzle of Olive oil
  • Chopped Pasley

Instructions

  • To start, preheat the oven to 400 F.
  • In the meantime, score the eggplant on all sides several times. Place the eggplant on an open flame to scorch the skin and allow for a smokey char flavor. I do this on my gas stove top. Every few minutes, rotate the eggplant for an even char. This process can take up to 10-15 minutes.
  • Wrap the charred eggplants in aluminum foil and place on a baking tray into the oven to roast for about 35 minutes until tender.
  • Remove from the oven and unwrap the foil; be careful as it will be hot. Allow for the eggplants to cool for 5-10 minutes until you are able to handle remnovingthe skin which should fall right off.
  • Take the flesh of the eggplants and place them in a bowl to be mashed with a fork.
  • To this, add the tahini paste, lemon juice, salt, crushed garlic, and cumin. Stir together until well combined and taste to see if it needs more acid or salt.
  • Plate the roasted eggplant dip in a rimmed plate so it is easy to dip into. Garnish with smoked paprika, chopped parsley, and a drizzle of olive oil.
  • Enjoy with pita!
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