Baba Ganoush - Eggplant Dip Collage

Middle Eastern eggplant dip, known as baba ganoush, is flavorful, creamy, and smoky. Its the ideal garnish for any kind of appetizer collage.

Ingredients:

• 2 medium eggplants
• 2 cloves of garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground cumin
• Pinch of paprika

Instructions:

Preheat your grill or oven to high heat

Pierce the eggplants several times with a fork to prevent them from bursting while cooking

Place the eggplants on the grill or in the oven and cook for 15-20 minutes, turning them occasionally until the skin is charred and the flesh becomes soft

Remove the eggplants from the grill or oven and let them cool for a few minutes

Once cooled, peel off the charred skin and discard it

Place the peeled eggplants in a blender or food processor

Add the minced garlic, tahini, lemon juice, olive oil, salt, pepper, and ground cumin to the blender or food processor with the eggplants

Blend until the mixture is smooth and creamy

You may need to scrape down the sides and blend again to ensure even consistency

Taste the Baba Ganoush and adjust the seasoning if necessary

Transfer the Baba Ganoush to a serving dish and garnish with chopped fresh parsley and a pinch of paprika

Serve with pita bread, crackers, or vegetable sticks for dipping

Enjoy your homemade Baba Ganoush