BABA
GANOUSH

INGREDIENTS

  • 2 large eggplants
  • 3 minced garlic cloves
  • 2 tablespoons of lemon juice
  • 1 tablespoon of olive oil
  • teaspoon of ground cumin
  • teaspoon of salt
  • 1 teaspoon of pepper
  • cup of Tahini paste
  • teaspoon of sumac
  • Parsley

DIRECTIONS

  1. Preheat oven to 190 C (375 F).
  2. Using a fork, prick the eggplants all over. Place them on a baking sheet and cook (or barbecue) for about 45 minutes until the skin blackens and blisters.
  3. After letting them cool, peel off the skin.
  4. Put the skinless eggplant in a food proessor. Add garlic cloves, lemon juice, cumin, Tahini paste, salt and pepper. Pulse until mixture forms into a paste.
  5. Serve with a drizzle of olive oil, a sprinkle of sumac and parsley for garnish.

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