This is a traditional baba ghanoush recipe This eggplant dip consists of baked eggplant with garlic lemon juice and tahini sauce Dip in with some pita bread for a delicious light appetizer
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 15 mins
Ingredients
Instructions
Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
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Cut a shallow slit along the side of the eggplant and place into a baking dish.
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Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft
about 40 minutes. Move to the upper rack and continue baking until skin is charred
about 5 more minutes. Remove from the oven and let sit until cool enough to handle
15 to 20 minutes.
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Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic
tahini
lemon juice
pepper flakes
and salt until well combined.
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Drizzle olive oil over top and garnish with parsley.
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