Lebanese Baba Ganoush Recipe

Ingredients

• 2 medium eggplants
• 2 cloves garlic (peeled and grated)
• 3 tablespoons raw tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon plain full fat Greek yogurt
• 1 teaspoon extra virgin olive oil (plus more for serving)
• 1/2 teaspoon kosher salt
• Zest of one small lemon
• 1/4 teaspoon sumac
• 1 tablespoon chopped fresh parsley

Instructions

1. 1

   Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a rimmed baking sheet with foil. Pierce the eggplants a few times with a knife (to prevent them from bursting open). Roast for 60 minutes, turning the eggplant every 15 minutes to promote even cooking.

2. 2

   When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.

3. 3

   Serve chilled or at room temperature, garnished with olive oil and toppings of choice.