Roasted Eggplant Baba Ghanoush
Roasted Eggplant Baba Ghanoush
Equipment
- 1 Food Processor
Ingredients
- 1 large eggplant or 2 smaller eggplant
- 2-3 cloves garlic, peeled
- 2 tablespoons sesame tahini
- 1 lemon, zested
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon fresh chopped flat-leaf parsley
Instructions
- Preheat oven to 400°. Pierce eggplant with a knife tip several times. Place eggplant on a baking sheet and roast for 40-45 minutes until soft and wrinkled, turning once. Remove roasted eggplant from the oven and let cool before easily peeling the skin.
- In a food processor, mince garlic, Add peeled eggplant, tahini, lemon zest, lemon juice, olive oil, cumin, sea salt, and pepper, and blend until smooth and creamy.
- Transfer baba ghanoush to a serving bowl, sprinkle with smoked paprika and chopped parsley. Serve with toasted pita, naan bread, baby carrots, and fresh-cut cucumbers.
- Alternative: Heat grill or cast-iron grill pan to medium-high. Grill pierced, whole eggplant for about 15-20 minutes until soft, rotating a few times. Remove from grill and let cool.
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