About the Recipe
Baba ganoush is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables.
Ingredients
Chopped fresh parsley
1 medium eggplant
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon paprika
2 tablespoons tahini
1 garlic clove, minced
1 teaspoon lemon juice
Preparation
Preheat oven to 450°.
Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet.
Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika.
Bake until dark golden brown, 20-25 minutes.
Remove eggplant from pan to a wire rack to cool completely.
Peel skin from eggplant; discard.
Put flesh into a food processor and pulse to mash; transfer to bowl.
Stir in tahini, garlic, lemon juice and remaining 1/2 teaspoon salt. Spoon into serving dish.
Drizzle with remaining 1 tablespoon olive oil. Sprinkle with chopped fresh parsley and additional paprika.