Creamy Baba Ghanoush
Craving something rich and creamy? Dive into the delightful world of Creamy Baba Ghanoush, a smoky, velvety dip that’s perfect for any occasion. This easy weeknight dish is a hit at gatherings and will have everyone coming back for more. Make it tonight and experience the flavor!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 pound Eggplant
- 2 tablespoons Extra Virgin Olive Oil Divided
- 1 pinch Sea Salt
- 2 cloves Garlic Minced
- 1 tablespoon Lemon Juice
- 1 tablespoon Tahini
- 1 handful Fresh Parsley Chopped
- 1/4 teaspoon Ground Cumin
- 1 pinch Freshly Ground Black Pepper
- 1 pinch Smoked Paprika For garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the eggplants lengthwise and brush the cut sides with 1 tablespoon of olive oil.
- Place the prepared eggplants on the baking sheet cut sides down and bake until tender, about 30 minutes.
- Take the eggplants out of the oven and let them cool for a few minutes.
- Scoop out the flesh of the eggplants and place it in a strainer, discarding the skin.
- Season the eggplant flesh with a pinch of sea salt and let it rest.
- Drain any juice and transfer the eggplant to a mixing bowl.
- Add the minced garlic and lemon juice, then mash together.
- Add the tahini and drizzle in the remaining olive oil while stirring.
- Stir in the chopped parsley and ground cumin, seasoning to taste with black pepper and extra salt.
- Transfer the Creamy Baba Ghanoush to a serving bowl and garnish with smoked paprika and a drizzle of olive oil.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator.
- Freezing: You can freeze Creamy Baba Ghanoush for up to three months.
- Pairing: This dish pairs wonderfully with fresh pita and crunchy vegetables.
- Garnishing: Consider garnishing with toasted nuts for a delightful crunch.
- Serving Size: A little goes a long way!