A smoky and creamy dip made from spices that smell good and roasted eggplants.
Ingredients: 2 large eggplants. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon smoked paprika. Salt to taste. Fresh parsley, chopped for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Use a fork to make several holes in the eggplants, then put them on a baking sheet that has been lined with parchment paper. Place the eggplants in an oven that has already been heated. Roast them for 45 minutes to an hour, or until they fall apart and the skin is burned. Take the eggplants out of the oven and let them cool down a bit. Take off the burned skin and throw it away. Put the meat in a bowl. Salt, smoked paprika, olive oil, lemon juice, and minced garlic should all be added to the bowl with the eggplant flesh. Use a fork or a potato masher to mix everything together until you get the consistency you want. Check the seasoning and make changes if needed. Put the baba ganoush in a serving bowl, add a little more olive oil, and top with chopped fresh parsley. Chips, crackers, or vegetable sticks go well with it. Have fun!
Prep Time: 15 minutes
Cook Time: 60 minutes
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