Dips Part 3- Baba Ghanoush

Try this yummy ltradiinal Lebanese dip, Baba Ghanoush made with Roasted Eggplant, tahini and garlic. A perfect dip for pita bread or add to your favorite sandwich to elevate it!

2 medium eggplants
2 minced garlic cloves
2 tablespoons lemon juice
¼ cup tahini
¼-½ cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
½ teaspoon salt, to taste
¼ teaspoon ground sumac
¼ teaspoon smoked paprika

Optional to serve with- warmed or toasted pita, carrot sticks, bell pepper strips, cucumber slices, chips, crackers or serve on your fann by prime sandwich

Directions-

Preheat the oven to 450 degrees.

Line a large, rimmed baking sheet with aluminum foil to prevent the eggplant from sticking to the pan.

Halve the eggplants lengthwise, score flesh with parallel and vertical lines. Brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.

Roast the eggplant until the interior is very tender throughout and the skin is dark brown, about 35 to 40 minutes. Remove from the oven and let cool.

Scoop out the flesh with a large spoon into a mesh strainer over a bowl, leaving the skin to discard.

With the spoon press out as much excess water as possible from the eggplant.

Add the garlic and lemon juice to the eggplant and whip it vigorously with a fork until the eggplant breaks down. Like scrambling eggs.

Add the tahini to the bowl and stir until it’s incorporated. Continue stirring, slowly drizzle in the olive oil.

Should be a creamy consistency.

Stir in the parsley, salt, paprika and sumac.

Garnish with additional parsley and olive oil and enjoy!