Eggplant Dip (Baba Ghanoush)

1. 1

   1. Preheat the oven to 450u00b0F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.

2. 2

   2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.

3. 3

   3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.

4. 4

   4. Adjust the seasoning with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.