Baba Ganoush (Roasted Eggplant Dip)

1. 1

   Preheat oven to 375 F. Line a rimmed sheet pan with foil.

2. 2

   Make a small foil package to wrap the garlic cloves in.

3. 3

   Place foil-wrapped garlic and eggplant halves, cut side down, on sheet pan.

4. 4

   Bake in the center of the preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.

5. 5

   Remove pan from oven and allow to cool.

6. 6

   Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley.

7. 7

   Pulse to combine; continue pulsing until you reach the consistency you desire.

8. 8

   Serve with pita chips or vegetables.

9. 9

   Refrigerate leftovers in an airtight container.

10. 10

    Makes approximately 3 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.