Baba Ganoush Smoky Eggplant Dip

Name: Baba Ganoush Smoky Eggplant Dip
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2 large Eggplant; 3 tablespoon Tahini; 2 clove(s) Garlic; 2 tablespoon Lemon juice; 2 tablespoon Olive oil; 1 teaspoon Salt; 1 teaspoon Smoked paprika; 2 tablespoon Fresh parsley

Chef

1h🌿 Fácilmiddle easternVeganoSin glutenAperitivo

Baba Ganoush is a traditional Middle Eastern dip made from roasted eggplants, tahini, and garlic, offering a smoky flavor that pairs perfectly with pita bread or fresh vegetables.

🛒 Ingredientes

🥦 Verduras

Eggplant2 large

Garlic2 diente(s)

Fresh parsley2 cucharada

🍴 Otros

Tahini3 cucharada

Lemon juice2 cucharada

🫒 Aceites y Grasas

Olive oil2 cucharada

🌶️ Especias y Hierbas

Salt1 cucharadita

Smoked paprika1 cucharadita

🔪 Preparación

Haz esto antes de empezar a cocinar

Preheat oven to 220°C
Slice eggplants in half lengthwise
Mince the garlic
Chop fresh parsley for garnish

📋 Instrucciones

Place eggplants cut side down on a baking sheet and roast for about 30-40 minutes until soft and charred.

Remove eggplants from the oven and let them cool slightly.

Scoop out the flesh of the eggplants and place it in a food processor.

Add tahini, minced garlic, lemon juice, olive oil, salt, and smoked paprika to the food processor.

Blend until smooth and creamy, adjusting seasoning to taste.

Transfer the dip to a serving bowl and drizzle with extra olive oil.

Garnish with chopped parsley before serving.

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