About the Recipe
Ingredients
1 eggplant
2 tbsp tahini
a dash of olive oil
a pinch of cumin
1 clove of garlic
1 tsp lemon juice
1 tsp paprika powder
salt and pepper
Preparation
1. Start by preheating your oven to 200 degrees Celsius. Take a large eggplant and poke a few holes in it with a fork. Place the eggplant on a baking sheet and roast it in the oven for about 30-40 minutes, or until the skin is dark and wrinkly and the flesh is soft. Remove the eggplant from the oven and let it cool.
2. While the eggplant cools, you can prepare the remaining ingredients. Squeeze a clove of garlic and measure out two tablespoons of tahini (sesame paste). Once the eggplant has cooled enough, cut it in half and scoop out the soft flesh with a spoon. Put the eggplant flesh in a food processor along with the garlic, tahini, a splash of olive oil, a pinch of cumin, a tablespoon of lemon juice, and a teaspoon of paprika. Blend everything until smooth.
3. Season the baba ganoush with salt and pepper to your liking. Serve the dip with freshly baked pita, vegetable sticks or as part of a mezze platter. Enjoy this tasty and nutritious dip!