Baba Ganoush

Creamy dip made from smoky eggplant with tahini, lemon, and garlic. Authentic Mediterranean flavor.

Ingredients

• 2 Large eggplants
• ⅓ cup Tahini (sesame paste)
• ¼ cup Fresh lemon juice
• 2 cloves Fresh garlic, finely minced
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Kosher salt
• 2 tablespoons Fresh parsley, chopped
• ½ teaspoon Sweet or smoked paprika
• 2 tablespoons Pomegranate seeds (optional)

Directions

1. Roast the whole eggplants in the oven at 400°F (200°C) until they are completely soft and wrinkled (45-60 min).
2. Let cool slightly, cut in half, and scoop out the pulp. Drain the pulp in a sieve for 10-15 minutes to remove excess liquid.
3. Combine the drained eggplant pulp, tahini, fresh lemon juice, minced garlic, 2 tablespoons of olive oil, and salt in a food processor.
4. Process until a smooth and creamy texture is achieved. Taste and adjust seasoning (salt, lemon).
5. Serve the baba ganoush in a bowl. Create a swirl on the surface, drizzle with the remaining olive oil, chopped parsley, and paprika. Add pomegranate seeds optionally.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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