Yield 2 Cups
Free of: gluten and top 8 allergens.
This baba ganoush is smooth, smoky, and irresistible.
2 small-medium eggplants (about 2 pounds)
3 tbsp tahini
2 tbsp olive oil
2-3 tbsp fresh lemon juice
2 tsp roasted garlic, or 2 garlic cloves, minced (see recipe notes)
1/2 tsp sea salt
1/4 tsp ground cumin, optional
1/8 tsp smoked paprika, optional
2 tbsp chopped Italian parsley, garnish
To roast the garlic, peel and discard the loose layers of one bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top (which looks like the tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes at 400-degrees F, until the cloves are soft.
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Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/baba-ganoush/