Baba Ganoush
Description
Baba ganoush is a deliciously creamy, smoky-flavored Middle Eastern dip that's easy to make by blending roasted eggplant with tahini, garlic, and lemon.
Ingredients
•
1 pound eggplant
•
2 tablespoons lemon juice
•
2 tablespoons tahini
•
2 cloves garlic
•
1/8 teaspoon ground cumin
•
1/8 teaspoon red chile powder
•
1 tablespoon extra-virgin olive oil
•
1/2 tablespoon plain yogurt, or more to taste
•
salt to taste
•
1 pinch paprika
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2
Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3
Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4
Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5
Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.