Baba Ganoush is a tantalizing eggplant dip. Good as a dip, spread or just by the forkful, it is sure to please any platter.
2 Medium Sized Eggplants 1 Can, Chickpeas 1/4C Greek Yogurt 1/4C Lemon Juice 3 Tbsp Tahini 1 Tsp Cumin
1-2 Garlic Cloves 2 Tbsp Olive Oil 2 Tbsp Fresh Parsley Sea Salt to taste Paprika for garnish {Roasting the Eggplants} Preheat the oven to 375*. Pierce the eggplant skins with a fork throughout. On a roasting pan, roast the eggplants for an hour to an hour in a half. Once roasted, place the eggplants in a bowl and cover with a kitchen towel. This will soften the skin, making it easier to peel. Allow them to cool for 20-25 minutes.
{While Roasting The Eggplants} In a blender combine the yogurt, olive oil, garlic, lemon juice, parsley, cumin, tahini and chickpeas. Blend until smooth and set aside.
{To Assemble} Once the eggplants have cooled, peel the skin and fork the meat into a bowl. Add the blended chickpea mixture and combine with a fork.
Add salt to taste. Add an extra splash of olive oil and a sprinkle of paprika for garnish. Serve immediately with sliced vegetables or fresh warm pita bread. Enjoy!
