Middle Eastern Baba Ghanoush! This flavorful dip is a celebration of smoky eggplant, warm spices, and the artistry of simplicity. Roasted until tender and smoky, the eggplant is transformed into a creamy base, complimented with nutty tahini and fresh lemon juice. Elevates with garlic and cumin, this Baba Ghanoush is quite irresistible. It’s great by itself or paired with warm bread. But I even love using it in salads or Buddha bowls.
- 2 large eggplants
- 4 garlic cloves
- 2 tbsp smooth tahini
- 1/2 medium lemon, juiced
- 1/2 tsp cumin powder
- 1/2 tsp red pepper flakes
- salt to taste
- olive oil, to finish
Set your grill to medium heat and cut your eggplant in half, lengthwise. Make slits in the eggplants, horizontally and vertically. Roast on the grill until the eggplant is completely shrunken and soft, about 30 minutes. Once the skin is charred, remove from the grill and allow to cool slightly before handling.
Peel and discard the eggplant skin, placing the eggplant flesh into a food processor. Add in the garlic cloves, lemon, and sliced and pulse until well combined and smooth. Drizzle olive oil to garnish and enjoy!
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