Lebanese Baba Ghanoush

A classic Lebanese dip made from smoky roasted eggplant blended with tahini, garlic, lemon juice, and olive oil. Perfect as a healthy appetizer or side dish, served with fresh pita bread or vegetables.

Steps

1. Preheat your oven to 400°F (200°C).
2. Prick the eggplant with a fork several times and place it on a baking sheet.
3. Roast the eggplant in the oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
4. Remove from oven and let it cool slightly.
5. Peel off the skin and place the flesh in a bowl.
6. Mash the eggplant flesh with a fork or blend it lightly in a food processor for a creamier texture.
7. Add tahini, minced garlic, lemon juice, olive oil, salt, and optional cumin; mix well.
8. Taste and adjust seasoning as desired.
9. Transfer to a serving dish and garnish with chopped parsley and a drizzle of olive oil.
10. Serve with pita bread or fresh vegetables.