Baba Ganoush

Indulge in the smoky, creamy goodness of Baba Ganoush, a Middle Eastern dip made with roasted eggplant, tahini, and garlic. Perfect for sharing at a cozy gathering or as a flavorful appetizer at your next dinner party.

• 1 large eggplant
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 tablespoons olive oil
• to taste pinch salt
• optional to taste smoked paprika

Method

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Poke a few holes in the eggplant with a fork to let steam escape.

3. 3

   Place the eggplant on a baking sheet and roast in the oven for about 30 minutes, or until the skin is charred and the flesh is soft.

4. 4

   Remove the eggplant from the oven and let it cool slightly. Once cool enough to handle, scoop out the flesh and place it in a mixing bowl.

5. 5

   Add tahini, lemon juice, minced garlic, and olive oil to the bowl with the eggplant flesh. Mix until smooth and creamy.

6. 6

   Season with salt to taste, and blend again if necessary to achieve your desired consistency.

7. 7

   Transfer the Baba Ganoush to a serving dish and drizzle with extra olive oil. Sprinkle with smoked paprika if desired.