So much fun to say…and even more fun to eat! This easy Baba ganoush changed the hubby’s mind about eggplant!
My hubby wasn’t too sure how he felt about eggplant…I like to take his ‘not too sure’ thoughts on foods as a challenge and introduce him to a new way of trying things.
Baba ganoush was a great way to show him a new take on eggplant!
Lots of garlic and a good whirl around the food processor made this dip so delicious and creamy, he didn’t want to share!
Served it with a loaded tray of fresh veggies and BreadMasters Sangak crisps!
Here are some other ideas that go with these delicious Sangak crisps…
- ARA-Z Sangak crisps
- Bell pepper cut into strips
- Carrots sticks
- Celery sticks
- Cucumber sliced
- 2 medium eggplants
- 3-4 cloves of garlic
- 1 1/2 TB lemon juice
- 1/4 cup tahini
- 1 TB chopped fresh flat-leaf parsley more for garnish
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground cumin
- 3-4 TB extra virgin olive oil more for garnish
- Pinch of smoked paprika for garnish
Preheat oven to 450*F
Line a baking sheet with parchment paper
Cut the eggplants in half lengthwise and brush with oil
Place them on baking sheet cut side down
Roast until tender, 35-40 minutes
Allow to cool
Scoop out the flesh and put it in a strainer over a mixing bowl
Let the eggplant rest over the bowl for about 10 minutes to allow the moisture to drain
Add the eggplant, garlic, lemon juice, tahini, parsley, salt and cumin to a food processor and whirl it up
Drizzle in olive oil to create consistency you want
Garnish with more olive oil, chopped parsley and smoked paprika
Serve with fresh veggies and crisps