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| Eggplant Dip (Baba Ganoush) |
Classic Mediterranean baba ghanouj eggplant dip. Baked eggplant pureed with tahini, garlic, and olive oil.
Ingredients :
- 1-2 globe eggplants (totaling 2 lbs)
- three Tbsp more virgin olive oil
- 2-3 Tbsp roasted tahini (sesame paste)
- 1-2 garlic cloves (greater or much less relying on how garlicky you need your baba ghanouj to be), finely chopped
- 1 teaspoon floor cumin
- Juice of 1 lemon - about 2 half of tablespoons
- Salt and cayenne pepper to flavor
- 1 Tbsp chopped parsley
Instructions :
| Prep : 10M | Cook : 48M | Ready in : 1H10M |
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Notes :
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