Baba Ganoush

1. 1

   Place eggplant in a strainer and sprinkle with salt. Let stand for 30 mins. Rinse under cold water then drain on paper towels.

2. 2

   In a medium saucepan, heat oil over low heat. Cook eggplant and garlic, stirring, for 10 mins, or until eggplant is tender.

3. 3

   Transfer to a blender or food processor along with tahini and lemon juice and process until smooth.

4. 4

   Transfer to a serving dish and sprinkle with paprika.

No additional tips available.