Creamy Roasted Eggplant Dip
- 2 Eggplants
- 3 cloves of Garlic, minced
- 2 tbsp Tahini (sesame paste)
- 2 tbsp Fresh lemon juice
- 2 tbsp Extra-virgin Olive Oil, plus extra for drizzling
- 1 tsp Smoked Paprika Salt and pepper to taste
InstructionsGet ready to savor the deliciousness of this classic Middle Eastern dip, also known as Baba Ganoush. It's a creamy blend of roasted eggplants, tahini, lemon juice, garlic, and olive oil. Perfect for holiday potlucks and gatherings, this dish is both easy to make and full of flavor. Serve it with pita bread or veggies. Enjoy!
Preheat your oven to 400°F (200°C).
Prepare the Eggplants: Wash the eggplants and pierce them with a fork to release steam. Place them in the oven directly on the rack or on a foil-lined baking sheet. Roast for 30-40 minutes until charred and tender. Alternatively, grill for a smokier flavor.
Cool and Drain: Let the roasted eggplants cool for a few minutes. Cut them in half, scoop out the flesh, and drain in a colander for 10-15 minutes.
Blend Ingredients: In a blender or food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, smoked paprika, salt, and pepper. Blend until smooth.
Adjust Seasoning: Taste the Baba Ganoush and adjust with more lemon juice, tahini, salt, or pepper to your liking.
Serve: Transfer the dip to a bowl, drizzle with extra-virgin olive oil and dust with smoked paprika.