How to make Babaganoush

Babaganoush is a Middle Eastern dish made with roasted eggplant, tahini, lemon juice, garlic, and spices. Here’s a simple recipe to make it:

Ingredients:

• 1 medium eggplant
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove of garlic, minced
• Salt, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional)

Instructions:

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1. Preheat the oven to 400°F (200°C). Prick the eggplant all over with a fork and roast for 30-40 minutes or until the skin is charred and the eggplant is soft.
2. Let the eggplant cool for a few minutes, then peel the skin off and place the flesh in a bowl.
3. Mash the eggplant with a fork or potato masher.
4. Add the tahini, lemon juice, minced garlic, and salt to the mashed eggplant and mix well.
5. Stir in the olive oil.
6. Taste and adjust the seasoning as needed.
7. Transfer the babaganoush to a serving bowl and drizzle with a little more olive oil.
8. Garnish with fresh parsley, if desired.

Enjoy the babaganoush as a dip with pita bread or veggies, or spread it on sandwiches or wraps.