Baba Ghanoush Eggplant Dip Recipe Ghanouj Middle Eastern
2 tablespoons extra virgin olive oil
Salt to taste
3 cloves garlic
1 freshly squeezed lemon juice
½ cup tahini
½ teaspoon cumin powder
½ teaspoon cayenne pepper (optional)
Heat the oven to 400ºF. Cut slits in the eggplant with knife.. Roast eggplant for 30 minutes to 1 hour, or until very soft and blackened around the edges. Let cool for 20 minutes and then peel the skin off. Scoop the flesh away from the skin and discard the skin. Put the eggplant flesh in a bowl. Smash the eggplant with a fork or you can blend it in a blender for smooth paste.. Add lemon juice, tahini, cumin, salt, cayenne pepper and chopped garlic. Mix everything well.
Refrigerate for at least 30 minutes to let the flavors blend. Before serving dust cayenne pepper and slices of lemon.
Serve with pita bread, chips, or vegetables. Refrigerate any leftovers and it will last for few days in airtight container.
Recipe courtesy of Gratify Cooking