Babaghanoush: The Jewel of Middle Eastern Cuisine

Ingredients

Eggplants

2 large

Tahini

1/3 cup

Garlic

2 cloves, minced

Lemon juice

juice of 1 lemon

Olive oil

2 tablespoons

Salt

1/2 teaspoon, or to taste

Parsley

2 tablespoons, finely chopped for garnish

Pomegranate seeds

2 tablespoons, for garnish

Pita bread

for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. Using a fork, prick the eggplants all over and place them on a baking sheet.
3. Roast the eggplants in the preheated oven for 30-40 minutes, until the skin is charred and the flesh is soft and tender.
4. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard it.
5. In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until you achieve a smooth and creamy texture.
6. Transfer the baba ghanoush to a serving bowl. Garnish with finely chopped parsley and pomegranate seeds for a vibrant contrast.
7. Serve your Babaghanoush with warm pita bread or your favorite dipping vegetables. Enjoy!