
14 Nov Easy Babaganoush
Easy Babaganoush
Ingredients:
2 medium eggplants
¼ cup tahini
Juice of two lemons
2-3 garlic cloves, minced
¼ teaspoon cumin
¼ teaspoon salt
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
Directions:
- Line a baking sheet with aluminum foil. Place eggplants on the sheet with pierce several times with a knife all around the eggplant. Turn broiler on high and broil eggplants 2 minutes on each side.
- Turn the broiler off and turn the oven on to 375 degrees. Roast eggplants until very soft, about 25-30 minutes or until the skin shrivels up and begins to cave in.
- While the eggplants are roasting, combine, tahini, lemon juice, garlic, cumin, and salt in a medium bowl.
- When the eggplants are cool enough to handle, split them open and scoop out the flesh. Remove any excess liquid and add to tahini mixture.
- Combine eggplant and tahini mixture and mash with a fork until desired consistency.
- Place in a serving bowl and drizzle olive oil and finish with fresh parsley over the top.