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Easy Baba Ghanoush

Libby with Lemony Thyme
Baba Ghanoush is a wonderful middle eastern eggplant dip that's rich flavor and creamy texture will delight your taste buds.
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Prep Time 5 minutes
Cook Time 45 minutes
Finish Time 10 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 3 pounds eggplant (about 2 medium-large) roasted
  • 1 head garlic roasted
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil plus more for brushing and drizzle
  • 1 lemon juiced (about 2 Tablespoons)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • chopped fresh parsley to garnish
  • smoked paprika to garnish

Instructions
 

  • Preheat oven to 450° F. Line baking sheet with parchment paper. Cut eggplant in half, brush cut sides with a little olive oil, place cut side down on prepared pan. Trim 1/4" off top of garlic, place on a piece of tin foil and drizzle with a little olive oil. Seal the foil and place on pan with eggplant. Roast in oven for 45 minutes or until eggplant is soft to the touch and the skins have wrinkled. Allow to cool for 10 minutes.
  • Once cooled, gently scrape the flesh out of the eggplant skins (discarding the thin charred layer) into a mesh strainer for a few minutes to allow any excess liquid to drain off. Squeeze in 3-4 roasted garlic cloves. Transfer to a bowl and using a fork, whip the mixture breaking up the eggplant. Add in remaining ingredients and whisk with a fork until smooth. To serve, sprinkle with chopped fresh parsley, a drizzle of olive oil and a pinch of smoked paprika.