Description

Baba ganoush is an appetizer much like hummus but is made with roasted eggplant instead of chickpeas. Serve with different dippers or as a spread on sandwiches. It's yummy either way.

Ingredients

• 2 lb. Italian eggplants
• 2 medium cloves garlic, minced
• 2 T. freshly squeezed lemon juice, or more if necessary
• ¼ c. tahini
• ⅓ c. extra-virgin olive oil, plus more for brushing the eggplant and for garnish
• 2 T. chopped fresh flat-leaf parsley, plus more for garnish
• ¾ t. salt, or to taste
• ¼ t. ground cumin
• pinch of smoked paprika, for garnish
• serving dippers: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices

Steps

1. Preheat oven to 450 degrees with oven rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan.
2. Halve eggplants lengthwise; lightly brush cut sides with olive oil; place in prepared pan with halved sides down.
3. Roast eggplants until centers are very tender throughout and skin is collapsing, about 35 - 40 minutes or possibly longer if using large eggplants. Set eggplants aside to cool for a few minutes.