There is nothing like the smoked flavor of homemade baba ganoush - this dip is just the perfect mix between strong and smoky flavors and a soft and creamy texture. The key to this amazing taste is very roasted eggplant, the skins get burned and they give that smoky touch to the dip - try it with different toppings to keep things fun.There is nothing like the smoked flavor of homemade baba ganoush - this dip is just t...
1 tbsp olive oil
2 garlic cloves, CRUSHED
1 juice of lemon
3 tbsp tahini paste
2 tbsp olive oil
0.5 tsp salt
0.3 cups chopped parsley
1 tsp paprika
Keep cooking the same
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Heat a grill to a high temperature.
Brush the eggplants with olive oil and grill them for 30-40 minutes, flipping them so they get charred on every side. Once they are charred, let them cool.
Scoop the meat out of the eggplants and place them in a fine strain strainer, pressing them with the back of a spoon to remove as much water as possible.
In a food processor add the garlic cloves and the lemon juice, tahini, olive oil, and salt.
Process until creamy. Add the eggplants and process again until everything’s creamy.
Serve with fresh parsley leaves, olive oil, paprika powder, and pita chips.
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