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Baba Ghanoush

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Greek snack with eggplant, tahini, olive oil and spices.

Ingredients

Scale
  • 2 small to medium eggplants – about 2 pounds total
  • 1/4 cup tahini
  • 4 cloves garlic – smashed and chopped thoroughly
  • 1 lemon – juiced
  • 1/2 tsp red pepper flakes
  • 3/4 tsp salt – more to taste
  • 1/3 cup olive oil
  • 2 TBL parsley – chopped
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • Hot and spicy pork rinds, pita chips or raw veggies

Instructions

  1. Preheat oven to 450
  2. Remove the caps from the eggplant, slice them in half and brush with olive oil
  3. Place them cut side down on a parchment covered cookie sheet
  4. Roast on the middle rack until the eggplant is shrunken and soft, about 40 minutes and the skin is charred, then turn the heat to full broil, 500 degrees for 5 more minutes. Remove and let the eggplant rest until cool enough to handle, about 15 minutes
  5. Scoop the eggplant into a fine mesh strainer over a bowl, stir and allow to drain to remove as mush liquid as possible about 10 minutes
  6. Pour out the drippings, wipe the bowl clean and then return the cooked flesh back into the bowl
  7. Pick out any hard skin bits, add the tahini and olive oil and mix vigorously with a fork until incorporated
  8. Add the garlic, lemon juice, red pepper flakes, cumin, paprika and salt. Stir again until it is evenly mixed
  9. Taste and adjust salt and pepper if necessary
  10. Place in a serving bowl, drizzle olive oil over the baba ghanoush and garnish with parsley – optional
  11. Serve with your choice of pork rind, pita chips or raw veggies

Find it online: https://www.cooksavorcelebrate.com/baba-ghanoush/