Baba Ganoush Recipe

Ingredients:

• 2 eggplants
• 4 garlic cloves
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F.
2. Pierce the eggplants a few times with a fork and place them on a baking sheet.
3. Bake for 40-50 minutes, or until the eggplants are soft and the skin is charred.
4. Let the eggplants cool for 10-15 minutes.
5. Peel the skin off the eggplants, discard the stems, and place the flesh in a colander to drain for 10-15 minutes.
6. In a food processor, blend the garlic cloves until finely chopped.
7. Add the tahini, lemon juice, and salt. Blend until smooth.
8. Add the eggplant flesh and blend until the mixture is creamy with some texture.
9. Transfer the mixture to a serving bowl and drizzle with olive oil and chopped parsley.
10. Chill the baba ganoush for at least 30 minutes before serving.

Serving Suggestions:

Enjoy baba ganoush as a dip with pita bread or sliced vegetables. You can also use it as a spread for sandwiches or as a topping for grilled meats.

Verdict:

Baba ganoush is a classic Lebanese dish that is perfect for entertaining or a delicious snack. The blend of eggplants, garlic, tahini, lemon juice, and olive oil makes for a flavorful dip that is satisfying and refreshing. Serve it up with some fresh pita bread and vegetables for a light and healthy appetizer or enjoy it as a spread on sandwiches and wraps for a Middle Eastern twist on your favorite dishes.