Description
Often mistaken for baba ganoush, make the smokey and garlic-filled eggplant dip from the Middle East.
Ingredients
Scale
- 2 tbsp olive oil
- 1 tsp salt
- 2 eggplants
- 6 tbsp tahini
- 2 garlic cloves
- 1 lemon, juiced
- 1 tsp liquid smoke
- ¼ tsp cayenne
- ½ tsp cumin
- 2 tbsp parsley
Instructions
- Heat oven to 375°F.
- Brush a baking sheet with olive oil and sprinkle with salt. Cut eggplants in half and prick skin a few times with a fork. Place cut side down on baking sheet and roast for about 40 minutes or until very tender.
- Place eggplants, tahini, garlic, lemon, liquid smoke, cayenne, cumin and parsley in a blender and blend until smooth.
- Category: Appetizer, Dip
- Cuisine: Middle Eastern