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Baba Ganouj

    Ingredients

    • 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
    • 2 medium cloves of garlic, pressed or minced
    • 2 tablespoons lemon juice, more if necessary
    • ¼ cup tahini
    • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    • ¾ teaspoon salt, to taste
    • ¼ teaspoon ground cumin
    • Pinch of smoked paprika, for garnish
    • Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

    Steps

    1.  Preheat oven to 450º F. Line a baking sheet with parchment paper, lightly coated with oil. 
    2. Cut the eggplants in half, and lightly coat the insides with olive oil. Roast in the oven for about 35 minutes, or until the skin is soft and the interior is very tender. Remove the eggplant from the oven, and scoop the flesh into a a strainer, discarding the skin. Press the eggplant into the strainer using a spoon to remove any excess moisture. Dump the eggplant into a bowl.
    3. Add the garlic and lemon juice to the eggplant and stir until well incorporated. Add the tahini, and stir in the olive oil until the mixture has become creamy. Stir in the paprika, cumin, and salt.
    4. Transfer to a serving bowl, drizzled with olive oil. Serve with pitas, carrots, or bell pepper slices.