Baba Ganoush
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Ingredients
- 2 lbs. Italian eggplant
- Olive oil
- 2 cloves garlic, minced
- Juice of one lemon
- ¼ cup tahini
- 1 tsp. salt
- ¼ tsp. TRK Ground Cumin
- ¼ tsp. TRK Smoked Paprika
- 2 tsp. chopped flat-leaf parsley, for garnish
Preparation
- 1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- 2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place eggplants onto the prepared pan, cut side down. Cut 2-3 small slits in the skin of each eggplant half.
- 3. Roast the eggplant until the interior is very tender, about 30-45 minutes. Remove pan from oven, flip eggplants over so that they are skin side down and allow to cool.
- 4. Place a mesh sieve over a bowl. Scoop the flesh of the eggplants into the sieve allowing liquid to drain; reserve liquid and discard eggplant skins.
- 5. In the bowl of a food processor combine eggplant, garlic, lemon juice, tahini, salt, cumin and smoked paprika. Pulse until smooth.
- 6. If eggplant mixture looks too dry, slowly add the reserved eggplant drippings and continue to pulse until desired consistency is reached. Transfer the baba ganoush to a serving bowl; sprinkle parsley and more smoked paprika on top.
- 7. Serve with pita chips, sliced cucumbers, carrots and bell peppers.