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Homemade Baba Ganoush


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  • Author: Alison Marras
  • Yield: about 4 servings 1x

Description

Easily make homemade baba ganoush eggplant dip beautifully spiced with cinnamon and cumin as an appetizer of sandwich spread.


Ingredients

Scale
  • 1 medium eggplant or approx. 3 small eggplants
  • 2 tbsp tahini
  • 1 tbsp + 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp cumin
  • 1/2 lemon, juice
  • 1 garlic clove
  • paprika for topping
  • optional: 1 tbsp pine nuts

Instructions

  1. Slice eggplant into 1/4 inch rounds and then coat with olive oil. Arrange slices in a single layer on a baking sheet (no parchment paper).
  2. Broil eggplant slices in the oven on high for 10-15 minutes (flipping in between) and then let rest covered so they don’t dry out,
  3. Toss slices into the food processor and grind up, then add the rest of the ingredients and blend until smooth.
  4. Top off with paprika and olive oil. Serve with vegetable crudite for dipping!
  • Category: Side, Appetizer