Baba Ghanoush (Eggplant Dip) – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Baba Ghanoush (Eggplant Dip)

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May 28, 2016

Here's how to make Baba Ghanoush. A delicious, healthy eggplant dip recipe for less than $5.


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Directions

1Stab Eggplant with a fork all around. Drizzle with Olive Oil and put on a baking sheet with parchment paper.

2Cook Eggplant at 400 degrees for 1 Hour till soft

3Add Garlic with a bit of Olive Oil to roasting pan, fifteen minutes before Eggplant is cooked.

4When Eggplant is finished cooking and cooled, take off the top, and peel away skin. Chop up the eggplant and remove any large clumps of seeds. Next, add the eggplant to a food processor or mixing bowl.

5Add the Tahini, lemon juice, 1/2 of the Paprika and Cumin, Roasted Garlic, and Salt and mash or blend together till smooth.

6Transfer to serving bowl, and sprinkle remaining spice, drizzle the olive oil, and add parsley for garnish.

7Serve and eat your delicious baba ghanoush with chips, carrots, pita, or fingers.

Ingredients

1 Medium - Large Eggplant

2 Tablespoons of Tahini (Can use less if smaller Eggplant)

3 Cloves of Garlic

1 Small Lemon (Squeezed Juice)

1 Teaspoon Paprika

1 Teaspoon Cumin

Salt to taste

1 Teaspoon Olive Oil for Garnish

Parsley or Cilantro for Garnish


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