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Baba Ganoush (Eggplant Dip)

Baba Ganoush (Eggplant Dip)

Source: Inspired Taste
Prep: 25 mins, COOK: 40 mins, TOTAL: 1hr 5 mins
Ingredients:

      • 2 medium eggplants
      • 1/4 cup tahini
      • 2 tablespoons lemon juice (or more to taste)
      • 2 tablespoons olive oil (plus more for serving)
      • 2 garlic cloves, minced
      • 1/4 teaspoon ground cumin
      • Salt to taste
      • 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
    • Roast the Eggplant: Preheat the oven to 425°F (220°C). Prick the eggplants a few times with a fork, and roast them on a baking sheet until they collapse and the flesh is tender, about 45-60 minutes.
    • Prepare the Eggplant: Once cooled, peel the eggplant and discard the skin. Transfer the flesh to a colander and let it drain for 10-15 minutes to remove excess moisture.
    • Mix the Ingredients: In a bowl, mash the eggplant with tahini, lemon juice, garlic, cumin, and olive oil. Stir until smooth, seasoning with salt to taste.

Serve: Garnish with parsley and drizzle with extra olive oil. Serve with pita or fresh veggies.

 

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