Baba Ghanoush
Smoky roasted eggplant dip with tahini, lemon, and garlic. Silky, rich, and packed with flavor. Serve with warm pita or fresh vegetables. I fell in love with this dish at the now defunct LaShish in Detroit. Detroit has better Mediterranean food than anywhere else I've been in the US.
Ingredients
- 2 medium eggplants (about 2 lbs total)
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil, divided
- 1 tsp salt
- ½ tsp ground cumin
- Pinch of smoked paprika
- Chopped fresh parsley (garnish)
- Toasted pine nuts (optional)
Instructions
- Preheat oven to 400°F. Pierce eggplants with a fork several times.
- Roast on oven rack for 45-60 minutes, turning occasionally, until charred and collapsed.
- Let cool 10-15 minutes. Peel away charred skin and place flesh in strainer. Press to remove liquid. Drain 10-15 minutes.
- Transfer to bowl and mash with a fork to desired consistency.
- Stir in tahini, lemon juice, garlic, 2 tbsp olive oil, salt, and cumin. Mix vigorously.
- Transfer to serving bowl, drizzle with remaining olive oil, sprinkle with paprika and parsley.