Baba Ganoush Eggplant Dip (Print Version)
# Ingredients:
01 -
2 globe eggplants, weighing around 2 lbs
02 -
3 tbsp olive oil, extra virgin
03 -
2 heaping spoons of roasted tahini (sesame paste)
04 -
1-2 garlic cloves, minced finely
05 -
Half a teaspoon of ground cumin
06 -
Juice squeezed from 1 lemon or lime (about 2 ½ tsp)
07 -
Add salt as needed
08 -
A dash of cayenne for heat, to your liking
09 -
1 tbsp fresh parsley, chopped up
# Instructions:
01 -
Set your oven to 400°F (or 200°C) and let it warm up.
02 -
Cut the eggplants lengthwise into halves. Cover a baking tray with foil, poke holes in the eggplants with a fork, and drizzle both sides generously with olive oil. Arrange them flesh side down on the tray.
03 -
Put the tray in the oven and let the eggplants bake for 35 to 40 minutes, or till soft and fully cooked.
04 -
Let the baked eggplants rest for about 15 minutes. Once manageable, scoop the inside into a medium-sized bowl.
05 -
Add the rest of the ingredients into the bowl, setting aside a spoonful of olive oil for topping. Mash everything together with a fork until smooth and mixed.
06 -
Pair the finished dip with veggie sticks or toasted pita. Add salt and pepper if it needs extra seasoning.