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 easternVeganoSem glútenLanche

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

🥦 Vegetais

Eggplant2 large

Garlic2 dente(s)

Fresh parsley2 colher de sopa

🍴 Outros

Tahini3 colher de sopa

Lemon juice2 colher de sopa

🫒 Óleos e Gorduras

Olive oil2 colher de sopa

🌶️ Temperos e Ervas

Salt1 colher de chá

Smoked paprika1 colher de chá

🔪 Preparo

Faça isso antes de começar a cozinhar

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

📋 Modo de preparo

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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