Ingredients
Units
Scale
- 3 medium eggplants
- olive oil
- 1 bulb of garlic
- 2 tbsp tahini
- 1 tsp cumin
- 1 tsp hot smoked paprika
- 2 lemons, juiced
- salt and pepper
- 1/4 cup pomegranate seeds
- 2 tbsp chopped fresh mint
Instructions
- Preheat oven to 350 degrees.
- Slice the eggplant in half, score with a crosshatch pattern and rub generously with olive oil, place flesh side down on a parchment lined baking sheet.
- Slice the top from the garlic bulb, place in a square of foil, drizzle with olive oil, close the foil and place on the baking sheet along with the olive oil.
- Roast for 45 minutes or until the flesh of the eggplant is soft.
- Scrape the flesh of the eggplant into the bowl of a food processor, squeeze the garlic from the bulb and add to the eggplant.
- Add the tahini, cumin, hot smoked paprika, lemon and 2 tbsp of olive oil , season with salt and pepper and process until smooth, add more olive oil if the consistency is dry.
- Transfer the baba ghanoush to a serving platter and top with the pomegranate seeds and fresh mint.
- serve with pita chips, naan, or fresh vegetables.
- Category: sides, vegetables, recipes