Baba Ganoush
Ingredients
1 Eggplant
2 Teaspoons, Garlic, minced
1, Lemon, juice & zest
4-6 Tablespoons, Tahini
2 Teaspoons, Paprika
2 Teaspoons, Kosher Salt
1 Tablespoon, Olive Oil, plus more to drizzle on top
1 Tablespoon, Fresh Parsley, chopped
Instructions
Fire Roasting Eggplant
Heat oven to 350 degrees
Prick the eggplant about 12 times. Place over a gas burner or on a grill. Turn frequently and cook over fire just until the eggplant starts to blacken up a bit and skin starts to blister.
Transfer eggplant to a baking sheet, drizzle with a little olive oil and salt. Place in the oven and cook for about 15-20 minutes or until the eggplant is nice and soft. Remove from the oven and set aside to cool.
Once cooled, cut the eggplant in 1/2. Using a spoon, scoop out the flesh of the eggplant. Place into a food processor.
Add the garlic, lemon zest, lemon juice, tahini, paprika, S&P, 1 teaspoon of your olive oil and about 1 teaspoon of your parsley. Mix until all blended and the mixture is a nice puree (with no chunks left). Taste and add more seasoning if needed.
Transfer to a bowl and drizzle a little olive oil on top and garnish with parsley.
Tips
Serve with pita chips or crackers. We love having a Greek-Mediterranean night and serve with roasted red peppers, feta, olives, some pepperoncini peppers and Tzatziki. I love making a platter with these items and serve as an appetizer and then have a cup/bowl of soup. It’s fun to make this for a party too.
Click here to learn how to make Roasted Red Peppers: Roasted Red Peppers
Mangia! Enjoy!