This Healthy Babaganoush is the creamiest, most deliciously smoky eggplant dip -- and it's so easy to make.
Ingredients
2 medium eggplants, sliced in half vertically
3 medium garlic cloves, minced
juice of one large lemon
¼ cup tahini
salt, to taste
⅓ cup extra virgin olive oil, plus 2-Tbs to rub on the eggplant prior to roasting
pinch of cumin
pinch of smoked paprika (or traditional paprika), optional
chopped cilantro or parsley, for garnish
Instructions
Preheat the oven to 450°F or 425°F if using a convection setting.
Rub the cut sides of the eggplant with the 2-Tbs oil.
Place the eggplant, flesh-side down, on a baking sheet lined with parchment paper. Roast in the oven until very soft, about 50 minutes.
When soft, scoop the eggplant flesh into a food processor.
Add the rest of the ingredients (except the paprika) into the processor with the eggplant. Whiz it up until creamy, but not watery. I like to leave a few small chunks in mine.
Sprinkle the top with paprika and cilantro or parsley.
Spoon it into a pretty bowl, and enjoy with croutons, bread, or veggies.
Recipe by Kitchen of Youth at https://kitchenofyouth.com/healthy-babaganoush/