Baba Ganoush is a silky, smoky eggplant dip that has a little tang from the tahini and lemon juice. It really hits all the right notes for a dip: creamy, tangy, and addicting!
Preheat your broiler and line a rimmed baking sheet with parchment paper.
Prick eggplants several times on each side with a fork and broil on baking sheet for 2 minutes on each side (four sides). This adds the smoky flavor to the baba! Yay!
Switch your oven from the broiler and preheat to 375°F without removing the eggplants from the oven. Roast eggplants 25 to 30 minutes or until very soft. Cool until you can easily handle them.
While your eggplants cool, whisk together tahini, lemon juice, garlic, cumin and salt in a medium bowl. Set aside.
Split the eggplants, drain of excess liquid, spoon out the flesh, and add it to the tahini mixture.
Mash the eggplants into the tahini mixture with a fork until it is creamy and only very small lumps remain. Drizzle with olive oil and sprinkle with parsley right before serving!
Serve with toasted pita, warm soft pita or pita chips!
Notes
It helps if the eggplants are approximately the same size so that they roast evenly. Keep refrigerated. The flavors meld nicely after a 12 hour stay in the fridge.Recipe adapted from Inspired by Taste