Eggplant
Baba Ganoush Recipe
This dish is a middle eastern favorite. Several Eastern Mediterranean countries lay claim to its origin, so there are a few different varieties and ways to make it. Essentially, Baba Ganoush is an eggplant mash or puree that is eaten as an appetizer with fresh veggies and pita bread.
Ingreadient
- 1 large Eggplant
- 2 small cloves of garlic finely minced
- 1/4 cup Tahini
- 1/4 cup Olive oil
- 2 tbsp fresh lemon Juice
- 2 tbsp chopped fresh parsley
- 3/4 tsp salt
- 1/2 tsp cumin
- Smoked paprika and olive oil drizzle for garnish
Direction
- Preheat oven to 400 degrees. Cut the eggplant in half lengthwise and brush the cut sides with olive oil. Place the eggplant cut side down in a baking dish and bake for 50 minutes to an hour. Let cool.
- Place a strainer over a bowl and add the eggplant by scooping it out of the skin. Discard the skin. Allow to drain for a few minutes after pressing down on the flesh in the strainer. Discard liquid and mash the eggplant with a masher or a fork.
- Add the garlic, tahini, lemon juice, olive oil, parsley, salt and cumin to the eggplant and mix well with a spoon to combine.
- Drizzle olive oil over the top of the mixture when ready to serve. Sprinkle smoked paprika if desired over the top as well. Serve with toasted pita chips or fresh cut vegetables like carrots, peppers, or celery.
