Easy Baba Ganoush Eggplant Dip (Print Version)
# Ingredients:
01 -
1-2 globe eggplants (approximately 2 lbs)
02 -
3 tablespoons extra virgin olive oil
03 -
2-3 tablespoons roasted tahini (sesame paste)
04 -
1-2 garlic cloves, finely chopped
05 -
½ teaspoon ground cumin
06 -
Juice of one lemon or lime (approximately 2 ½ tablespoons)
07 -
Salt to taste
08 -
Cayenne pepper to taste
09 -
1 tablespoon chopped parsley
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Cut the eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place the eggplants cut side down on the foil.
03 -
Roast the eggplants for 35-40 minutes or until very tender.
04 -
Allow the eggplants to cool for about 15 minutes, then gently scoop out the flesh into a medium bowl.
05 -
Add all other ingredients to the bowl, reserving 1 tablespoon of olive oil for garnish. Using a fork, mix and mash all the ingredients together until well combined and smooth.
06 -
Serve the dip with toasted pita bread or chopped vegetables. Season with salt and pepper to taste.