I love all dip. I just can’t get enough hummus and when eggplant season comes I look forward to baba ganoush. There are tons of versions of this using different herbs spices.
3 large eggplants
2 large lemons
2-3 table spoons tahini
1/4 – 1/2 cup extra virgin olive oil
2-3 large cloves garlic
salt and pepper to taste
- Bake the whole eggplant in the oven at 450ºF for about 45-60 minutes turning them every 10 minutes to evenly cook.
- When they’re fully cooked (very soft) let cool. Cut in half and scoop the insides into a blender. Add the juice of the lemons, tahini, garlic, olive oil, salt pepper and smoked paprika. Blend until smooth.
- Serve with your favorite chips, pita or veggies.