Baba Ghanoush

Name: Baba Ghanoush
Ingredients: 3 whole Eggplant, Roasted And Skins Removed; 4 Tablespoons Tahini Paste; 1 whole Lemon Juice; 3 cloves Garlic, Crushed; 1 Tablespoon White Vinegar; 1/4 teaspoons Red Pepper Flake; 1 pinch Salt, Or To Taste; 1 Tablespoon Olive Oil, Plus More For Brushing On Eggplant And Serving; 6 sprigs Fresh Parsley Or Cilantro (optional)

9 ingredients

8 steps

Ingredients

3 whole Eggplant, Roasted And Skins Removed
4 Tablespoons Tahini Paste
1 whole Lemon Juice
3 cloves Garlic, Crushed
1 Tablespoon White Vinegar
1/4 teaspoons Red Pepper Flake
1 pinch Salt, Or To Taste
1 Tablespoon Olive Oil, Plus More For Brushing On Eggplant And Serving
6 sprigs Fresh Parsley Or Cilantro (optional)

Directions

1

Cut eggplant in half, sprinkle with salt to drawn moisture out.
2

Brush cut sides with olive oil and place face down on a parchment-lined sheet pan.
3

Roast eggplant in a 400 degrees F oven for about 1 hour.
4

When cool enough to handle, scoop flesh out.
5

Add roasted eggplant and all ingredients in a food processor and let run for 23 minutes until it is a paste.
6

Place baba ghanoush paste on to a serving plate or bowl.
7

Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
8

Serve cold as an appetizer, with a side of pita bread or chips, and salted pickles and olives.