Cooking Instructions
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Step 1
Preheat Oven to 425 degrees F (220 degrees C).
Step 2
Lay the two
Eggplants (2)
on their side and puncture with a fork, turning to make sure you get every side. Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes, or until they start to wilt and juice. Every few minutes rotate to ensure the whole eggplant cooks evenly!
Step 3
Cut off the ends of your
Garlic (2 cloves)
and then use the back of your knife to crush the cloves. Make a garlic paste by crushing Garlic and a generous pinch of
Salt (to taste)
together and raking them over the cutting board with your knife.
Step 4
Once cooked, halve each eggplant and use a spoon to scoop out the flesh and discard the skins.
Step 5
In a blender combine Eggplant, garlic paste,
Tahini (50 g)
, juice from
Lemon (1)
,
Salt (to taste)
,
Olive Oil (60 mL)
and
Fresh Parsley (40 g)
. Blend until creamy, about 1 minute.
Step 6
Serve your Baba Ganoush with a drizzle of
Olive Oil (20 mL)
and a sprinkle of
Paprika (to taste)
. Use this Baba Ganoush as dip for chips or veggies or as a sauce on proteins like lamb or chicken!
