EASY BABa GHABOUSH

Submitted by clubfoody

"This smooth and easy Baba Ghanoush has a nice smoked & nutty taste. This Mediterranean dip is a great appetizer to serve along with pita wedges & crudités. VIDEO https://www.youtube.com/watch?v=z3PclEd9QQ0"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 2 cups

ingredients

• 2 medium eggplants, washed and halved
• 1⁄4 cup extra virgin olive oil, divided
• 1⁄4 cup tahini
• 1⁄4 cup lemon juice (to taste)
• 3 large garlic cloves
• 1⁄2 teaspoon sea salt (to taste)
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon smoked paprika
• 1⁄2 teaspoon black pepper
• 1 1⁄2 tablespoons parsley, chopped, divided
• 1⁄8 teaspoon mild paprika, for garnish

directions

1. Brush halved eggplants with oil enough to cover flesh. Place flesh-side down on a lightly greased baking sheet lined with foil and, using a fork, prick skin in few places. Transfer to a 425ºF preheated oven; bake for 50 minutes or until very soft.
2. Remove from the heat and cool for 15-20 minutes before scooping out flesh into a colander to drain; discard skin. Stir flesh to remove any liquid. Transfer to a food processor fitted with the blade attachment and add tahini, lemon juice, garlic, sea salt, cumin, smoked paprika, black pepper, and 1 ½ tablespoons oil; process until nicely smooth, about 3 minutes.
3. Cool to room temperature before adding 1 tablespoons chopped parsley; process once again for 10 seconds. Transfer dip to a serving bowl; drizzle about ½ tablespoons oil on top. Sprinkle with mild paprika and the remaining parsley.
4. PITA WEDGES: Cut pita into wedges, transfer to a baking sheet and bake at 375ºF for 6-8 minutes.