Easy Baba Ganoush Dip (Print Version)
# Ingredients:
01 -
1-2 globe eggplants (about 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 (about 2 ½ tablespoons)
07 -
Salt and cayenne pepper to taste
08 -
1 tablespoon chopped parsley
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Cut 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 cut side down on foil.
03 -
Roast for 35-40 minutes or until very tender.
04 -
Let eggplants cool for about 15 minutes. Gently scoop out the flesh into a medium bowl.
05 -
Add all other ingredients to the bowl (reserve 1 tablespoon olive oil for garnish). Using a fork, mix and mash all ingredients together until well combined and smooth.
06 -
Serve with toasted pita bread or chopped vegetables. Season with salt and pepper to taste.