Baba-Ganoush
Ingredients
- 1 Big eggplant, split down the middle
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves
- 1/2 tsp sea salt
- Finely chopped fresh parsley (optional)
- Smoked paprika, optional
- Red pepper flakes, optional
- Sumac
Preparation
- Cook eggplant halves on the grill until soft and charred
- Once cool, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
- Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.