Name: Baba Ganoush
Ingredients: 1 eggplant, medium to large; 2 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 1/4 cup tahini; 2 tbsp fresh lemon juice; 2 tbsp olive oil; salt to taste; pinch cumin or smoked paprika (optional)

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Baba Ganoush

Serve with pita bread, fresh veggies, or spread on sandwiches. Simple to make

Ingredients

1 eggplant, medium to large
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/4 cup tahini
2 tbsp fresh lemon juice
2 tbsp olive oil
salt to taste
pinch cumin or smoked paprika optional

Instructions

Preheat Oven to 400°℉

Prepare Eggplant

Prick the eggplant a few times with a fork to allow steam to escape while roasting. Place it on a baking sheet and roast for 25-30 minutes turning halfway through, until skin is charred and flesh is soft **see note**
1 eggplant, medium to large
Remove the eggplant from the oven and let it cool enough to handle. Cut in half and use a spoon to scoop out the flesh and discard skin. You can cut the stem end off to help with scooping.

Blend ingredients

In a food processor or blender, combine the roasted eggplant , tahini, lemon juice, and olive oil. Blend until smooth
2 cloves garlic, minced, 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 tbsp olive oil
Stir in chopped parsley for freshness and texture
1/4 cup fresh parsley, finely chopped
Taste for seasoning and add salt to taste and optional flavor choice
salt to taste, pinch cumin or smoked paprika

Notes

Roasting: this can be done on a grill if it is too hot to turn on your oven. Be sure to turn it occasionally until soft and blackened. The charring adds a nice smokey flavor.