Baba Ghanoush: A Zesty Adventure for Your Taste Buds!
Step into the world of Middle Eastern flavors with the delightful and quirky Baba Ghanoush! This creamy dip, also known as “eggplant caviar,” has a rich history that traces back to the vibrant streets of the Levant. Bursting with roasted eggplant, tahini, garlic, and a burst of lemon, it’s a flavor fiesta like no other.
Legend has it that Baba Ghanoush was once the secret indulgence of ancient philosophers who sought culinary enlightenment. Today, it’s a party for your palate, served as a dip, spread, or accompaniment to various dishes.
Slather it on pita bread, drizzle it over grilled vegetables, or dip crispy pita chips for an exotic crunch. Feeling adventurous? Use it as a tangy twist to your classic sandwich or as a velvety topping for your beloved baked potatoes!
So, whether you’re a foodie explorer or a dip enthusiast, Baba Ghanoush guarantees a ticket to flavor town with each spoonful. Give in to the quirky charm of this velvety delight, and let your taste buds take a zesty adventure!
PrintBaba Ghanoush
- Yield: Serves 6
Ingredients
- 2 medium egg plants
- 2 cloves of garlic, chopped
- 2 tbsp fresh lemon juice
- 1/4 cup tahini
- 1/3 cup olive oil
- 2 tbsp fresh parsley
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/8 tsp smoked paprika
Instructions
- Preheat oven to 450
- Wash the eggplants and split in half lengthwise, rub the flesh with olive oil.
- Place the eggplants on a parchment lined baking sheet, flesh side down, roast for 40 minutes, remove from the oven and let cool slightly’
- Place a mesh strainer over a mixing bowl, scoop out the flesh from the eggplants and add to the strainer, let sit for 10 minutes, press the flesh to remove any remining liquid.
- Transfer the eggplant to a food processor, add the all of the remining ingredients but reserve the smoked paprika.
- Process until the mixture is smooth.
- Transfer to a bowl and garnish with the smoked paprika.
- Category: Appetizers, Condiments, Sides, vegetables, Recipes
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