Twice Baked Potato Casserole

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.
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