Delight your taste buds with this creamy baba ganoush, a smoky and flavorful dip made from roasted eggplant blended with tahini, garlic, and lemon juice. Perfect for sharing at gatherings or enjoying on a quiet evening at home, this rustic Middle Eastern dish brings a touch of warmth and tradition to your table with every scoop.
Ingredients
- 6 tablespoons sesame seeds
- 12 tablespoons olive oil
- 1 teaspoon salt
- 2 large eggplant
- 2 tablespoons lemon juice
- 4 medium cloves of garlic
Instructions
- Preheat the oven to 450o
- Slice the eggplant in half and place sliced side down on a baking sheet greased with 1 tablespoon of olive oil, bake until tender and blackening on the edges about 40 minutes
- Toast the sesame seed with a pinch of the salt in a cast iron frying pan, stirring frequently until lightly browned
- Puree the toasted sesame seeds with 4 tablespoons of olive oil in a food processor until smooth
- Scoop out the flesh of the eggplant and add to the food processor with the remaining salt, olive oil, lemon juice, and garlic
- Puree until nearly smooth
Aprile's Kitchen 