Baba Ganoush

Shopping

• Produce
  • lemon juice (2tbsp)
  • chopped parsley (2tbsp)
• Dairy
• Middle
• Staples
  • tahini (.25c)
  • olive oil (.33c)
  • salt (.75tsp)
  • ground cumin (.25tsp)
  • smoked paprika (pinch)

Prep

• Press garlic (2)
• Juice lemon (2tbsp)
• Chop parsley (2tbsp)
• Preheat oven to 450F with rack in upper third
• Halve eggplants, bruch with olive oil, cut side down on sheet

Cook

1. Bake eggplant until tender, 35-40m
2. Set aside to cool
3. Flip, scoop out flesh, discard skin
4. Mesh strainer over bowl, transfer flesh, discard skin
5. Let rest, shake/stir to release moisture
6. Discard liquid, wipe out
7. Dump eggplant into food processor
8. Add
   • tahini (.25c)
   • Garlic (2)
   • Lemon juice (2tbsp)
9. Slow drizzle in olive oil (.33c)
10. Stir in
    • Parsley (2tbsp)
    • salt (.75tsp)
    • ground cumin (.25tsp)

Notes

• Suggested Time: 55m
  • Prep: 20m
  • Cook: 35m
• Servings: 6

Citation

Inspired by: Cookie and Kate