Lebanese Smoky Roasted Eggplant Dip (Baba Ganoush)

Gather

Ingredients

• 2 large Italian eggplants
• 3 garlic cloves, minced
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon smoked paprika
• Salt and fresh parsley for garnish

Make

Method

1. 01Prick eggplants with a fork and roast under a broiler or over a gas flame until the skin is charred and flesh is soft, about 30 minutes.
2. 02Let eggplants cool, then peel off the charred skin and discard.
3. 03Mash the eggplant flesh with a fork or blend lightly in a food processor.
4. 04Stir in minced garlic, tahini, lemon juice, 2 tablespoons olive oil, and salt until creamy but textured.
5. 05Transfer to a plate, drizzle with remaining olive oil, and garnish with smoked paprika and chopped parsley.