Baba Ganoush

Ingredients

Eggplant

2 large

Tahini

1/4 cup

Garlic

2 cloves, minced

Lemon juice

2 tablespoons

Olive oil

2 tablespoons, plus more for drizzling

Salt

1/2 teaspoon, or to taste

Fresh parsley

2 tablespoons, chopped (for garnish)

Vegetable sticks (carrots, cucumbers, bell peppers)

2 cups, for serving

Pita bread

1 package, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplants several times with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft to the touch.
3. Remove the eggplants from the oven and allow them to cool slightly. Once cool enough to handle, peel off the charred skin and discard it.
4. Place the roasted eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture. This step is crucial for achieving a creamy consistency.
5. In a food processor, combine the drained eggplant, tahini, minced garlic, lemon juice, olive oil, and salt. Process until smooth and creamy, scraping down the sides as needed.
6. Transfer the baba ganoush to a serving bowl and garnish with chopped parsley. Drizzle with additional olive oil for an extra touch of richness.
7. Serve with warm pita bread and an assortment of fresh vegetable sticks for dipping.