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
- 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).
- 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,
- Toss slices into the food processor and grind up, then add the rest of the ingredients and blend until smooth.
- Top off with paprika and olive oil. Serve with vegetable crudite for dipping!
- Category: Side, Appetizer