Creamy Baba Ganoush with Tahini and Lemon Recipe

Ingredients

• 2 medium eggplants, pierced with a knife or fork
• 2 garlic cloves
• 1/2 teaspoon sea salt
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Finely chopped fresh parsley
• Smoked paprika
• Red pepper flakes, optional
• Pita bread, for serving
• Veggies, for serving

Instructions

1. 1

   Prep the Eggplants: Pierce the eggplants several times with a knife or fork to allow heat to penetrate during cooking. This helps the eggplants roast evenly and develop a smoky flavor.

2. 2

   Roast the Eggplants: Place the pierced eggplants on a baking sheet and roast them in a preheated oven at 425°F (220°C) for about 35-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.

3. 3

   Cool and Peel: Remove the roasted eggplants from the oven and allow them to cool until you can handle them comfortably. Then, peel off the charred skin and scoop out the soft flesh into a bowl.

4. 4

   Blend the Dip: In a food processor or blender, combine the roasted eggplant flesh, tahini, fresh lemon juice, garlic cloves, sea salt, and olive oil. Blend until smooth and creamy, scraping down the sides as needed.

5. 5

   Adjust Seasoning and Texture: Taste the baba ganoush and adjust seasoning by adding more salt or lemon juice if desired. You can also add a little more olive oil to achieve your preferred creaminess.

6. 6

   Serve & Garnish: Transfer the baba ganoush to a serving bowl. Drizzle with extra olive oil, sprinkle with chopped fresh parsley, smoked paprika, and optional red pepper flakes for a bit of heat. Serve with warm pita bread and fresh vegetables for dipping.