A simple, healthy and delicious egggplant dip that is popular in the middle east.
Ingredients
1 large eggplant, cut in half
3 tbsp Olive oil
1 tbsp tahini
1 garlic clove
1-2 tbsp lemon juice
½ tsp cayenne pepper
Salt and black pepper to taste
Parsley leaves for garnish
Instructions
Preheat the oven to 425 degrees F.
Cut a few slits in the skin of the eggplant.
Sprinkle the eggplant flesh with salt and let it sit for a few minutes to "sweat out" it's bitterness, then dab dry with a paper towel
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with 1 tbsp of olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
When the eggplant has cooled, scoop the flesh out and transfer to a food processor. Discard the eggplant skins.
Add the tahini, garlic, lemon juice,seaoning and 2 tbsp of olive oil. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking.
Transfer the baba ganoush spread to a small bowl and just before serving, top the baba ganoush with a drizzle of olive oil and parsley.
Serve with pita bread, tortilla, chips or vegetables sticks.
Recipe by Maya Kitchenette at https://mayakitchenette.com/baba-ganoush/