Lebanese Baba Ghanoush (eggplant Dip)

2 whole eggplants

¼ cup tahini

1 whole lemon (, squeezed for juice)

3 cloves garlic (, medium-sized, use more if yours are small)

1 tsp smoked salt (see note)

1 tbsp extra virgin olive oil

1 tbsp finely chopped fresh parsley

1 tsp sumac (or paprika)

2 tbsp finely chopped tomatoes (or pomegranate seeds)

Preheat the oven to 425°F.
Wash and dry the eggplants and place them on a baking sheet. Pierce them about 6 times with a fork to allow proper venting.
Bake for 45-55 minutes, turning every 15 minutes. They should deflate when cooked properly. Check for doneness to make sure they don't overcook and become dry.
Remove them, cut a slit down the center and allow them to cool completely before handling.
Once cooled, remove the inside and place in a food processor with tahini, lemon juice, garlic and salt.
Blend for a few minutes, until combined and completely smooth.
Plate in a bowl, top with optional garnishes like olive oil, parsley, and tomatoes. Enjoy with pita bread.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

Cuisine🇱🇧Lebanese

Occasions📆Everyday🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 40m