Baba-Ghanoush

By sassy47

Ingredients

• 3 medium Eggplants
• 4 Cloves Minced Garlic
• 1/2 teaspoon Smoked paprika
• 1/2 teaspoon Ground Cumin
• 1/3 cup Tahini
• 1 Lemon (juice and zest)
• 2 tablespoons Parsley (chopped)
• Salt (to taste)
• Pepper (to taste)

Preparation

Step 1

Roast Eggplants until skin is charred and inside flesh is soft. About 1 hour. Remove from oven and allow to cool. Once cool enough to handle, remove skin and place flesh over a colander. Allow to drain for at least 30 minutes
Place Eggplant in food processor (or blender) remaining ingredients except Parsley. Pulse until combined. Stir in Parsley and season with Salt and Pepper.
Serve with Crackers.

Helpful Tips:
1. After roasting the eggplant whole, it’s easy to spoon out the inside.
2. Add salt & pepper to taste!