Baba Ghanoush

Ingredients

• 2 large eggplant
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 tablespoons olive oil
• 0.5 teaspoon sea salt
• 0.5 teaspoon cumin
• 0.25 teaspoon paprika
• 1 tablespoon parsley
• 1 tablespoon pomegranate seeds

Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2Pierce the eggplants with a fork in several places and place on a baking sheet lined with parchment paper.
3. 3Roast the eggplants for 40-45 minutes, turning occasionally, until the skin is charred and the inside is soft.
4. 4Remove the eggplants from the oven and let cool. Once cool, peel off the skin and place the flesh in a colander to drain for a few minutes.
5. 5Transfer the eggplant flesh to a food processor. Add the tahini, lemon juice, minced garlic, olive oil, sea salt, and cumin.
6. 6Process until the mixture is smooth.
7. 7Taste and adjust seasoning if necessary.
8. 8Transfer the baba ghanoush to a serving dish.
9. 9Drizzle with extra virgin olive oil and sprinkle with smoked paprika, chopped parsley, and pomegranate seeds for garnish.
10. 10Serve with slices of cucumber, carrots, or other fresh vegetables for dipping.
11. 11Enjoy as a healthy and flavorful appetizer or snack.