Turkish pasta
Baba ganoush is a Middle Eastern dip made by roasting eggplants, blending with tahini, lemon juice, garlic, and olive oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant | 3 | Count |
| Tahini | 120 | Milliliters |
| Lemon | 1 | Count |
| Garlic | 3 | Clove |
| Olive Oil | 60 | Milliliters |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
| Pomegranate Seeds | 50 | Grams |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Pierce the eggplants with a fork and place them on a baking sheet.
- Roast the eggplants in the oven for 40-45 minutes until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool slightly.
- Peel the skin off the eggplants and scoop out the flesh into a bowl.
- In a food processor, combine the eggplant flesh, tahini, lemon juice, minced garlic, olive oil, salt, and black pepper.
- Blend the mixture until smooth and creamy.
- Transfer the baba ganoush to a serving bowl and garnish with chopped parsley and pomegranate seeds if using.
- Drizzle with additional olive oil before serving.
Kitchen equipment
Food ProcessorBaking Sheet