Baba Ganoush Dip (Print Version)
# Ingredients:
01 -
1-2 big eggplants (roughly 2 pounds)
02 -
3 tbsp of good olive oil
03 -
2-3 tbsp of sesame paste (roasted tahini)
04 -
1-2 garlic cloves, minced finely
05 -
1/2 tsp of ground cumin
06 -
Juice from a lemon or lime (about 2 1/2 tbsp)
07 -
A pinch of salt and cayenne, as needed
08 -
1 tbsp roughly chopped fresh parsley
# Instructions:
01 -
Turn on your oven and set it to 400°F.
02 -
Slice the eggplants lengthwise. Cover a baking tray with foil, pierce some holes in the eggplants using a fork, and lightly coat both sides with olive oil. Place them on the foil, cut side down.
03 -
Pop them in the oven for 35-40 minutes, until the flesh is extra soft.
04 -
Let the eggplants sit for 15 minutes to cool. Then scoop the soft part out into a mixing bowl.
05 -
Toss the rest of the ingredients into the bowl (keep 1 tbsp of olive oil aside for topping). Mash everything up with a fork until it's smooth and combined.
06 -
Serve alongside toasted pita or crunchy veggie sticks. Adjust seasoning with more salt and pepper if needed.