Description
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Ingredients
- 1 large eggplant
- 1 ½ tablespoons tahini sauce
- 4 cloves garlic, smashed
- ½ lemon, juiced
- ½ teaspoon red pepper flakes (Optional)
- salt to taste
- 1 tablespoon olive oil, or to taste
- 1 pinch dried parsley flakes, for garnish
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft
- about 40 minutes. Move dish to higher rack and continue baking until the skin is charred
- about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini
- garlic
- lemon juice
- red pepper flakes
- and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 3