Baba Ghanoush is a delicious eggplant appetizer from Lebanon.
Appetizer, Small Plate
Lebanese, Mediterranean, Middle Eastern
Preheat oven to 450 degrees F.
Prepare a baking sheet with foil.
Cut eggplants in half lengthwise. Brush open sides with olive oil. Place them on baking sheet open side down. Roast eggplant for 40-45 minutes.
Set eggplants aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place the eggplant pulp into a food processor. Add the garlic and lemon juice, and mix briefly to combine.
Add tahini, and while mixing slowly drizzle in olive oil. Continue mixing until the mixture is a creamy texture.
Add in half the parsley, salt and cumin. Mix a final time to incorporate the spice.
Transfer to a serving bowl and lightly drizzle olive oil on top. Sprinkle with smoked paprika, and garnish with remaining parsley.
Using 2 small eggplants instead of 1 large helps to cut down on the seeds.