Description
Often mistaken for baba ganoush, make the smokey and garlic-filled eggplant dip from the Middle East.
Ingredients
Scale
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- 2 eggplants
- 6 tbsp (90 ml) tahini
- 2 garlic cloves
- 1 lemon, juiced
- 1 tsp liquid smoke
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 2 tbsp (30 ml) 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.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Dip
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 130