Smoky Roasted Eggplant Dip with Tahini and Garlic

Ingredients:

2 medium eggplants

2 tablespoons olive oil

2 tablespoons tahini

2 cloves garlic (minced)

1 tablespoon fresh lemon juice

1/2 teaspoon ground cumin

Salt to taste

Freshly ground black pepper to taste

1 tablespoon pomegranate seeds (optional, for garnish)

Fresh parsley (chopped, for garnish)

1 tablespoon olive oil (for drizzling)

Directions:

Roast the Eggplant:

Preheat your oven to 400°F (200°C).

Pierce the eggplants several times with a fork and rub them with olive oil. Place the eggplants on a baking sheet and roast for 30-40 minutes, turning halfway through, until the skin is charred and the flesh is soft.

Once roasted, remove the eggplants from the oven and allow them to cool slightly before peeling off the skin.

Prepare the Baba Ganoush:

Scoop the roasted eggplant flesh into a food processor or blender. Add tahini, minced garlic, lemon juice, cumin, salt, and black pepper.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and Adjust:

Taste the baba ganoush and adjust the seasoning with more salt, lemon juice, or cumin if desired.

Serve:

Transfer the baba ganoush to a serving bowl. Drizzle with olive oil and garnish with fresh parsley and pomegranate seeds (optional).

Serve with pita bread, vegetable sticks, or as part of a mezze platter.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 180 kcal | Servings: 4 servings