Baba Ghanoush

Ingredients

Eggplant

1 large

Tahini

1/3 cup

Garlic

2 cloves, minced

Lemon juice

2 tablespoons

Olive oil

2 tablespoons, plus extra for drizzling

Salt

1/2 teaspoon, or to taste

Parsley

2 tablespoons, finely chopped

Pita bread

for serving

Vegetable sticks

for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplant all over with a fork to allow steam to escape during roasting. Place it on a baking sheet and roast for 30-40 minutes, until the skin is charred and the flesh is tender.
3. Remove the eggplant from the oven and allow it to cool until it can be handled. Peel off the charred skin and discard it.
4. Place the roasted eggplant flesh in a colander and let it drain for 10 minutes to remove excess moisture, which can make the baba ghanoush watery.
5. In a food processor, combine the drained eggplant, tahini, minced garlic, lemon juice, olive oil, and salt. Process until the mixture is smooth and creamy.
6. Transfer the baba ghanoush to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped parsley.
7. Serve the baba ghanoush with pita bread and vegetable sticks. It can be stored in the refrigerator for up to 4 days, making it great for make-ahead appetizers or snacks.