This wonderful Middle Eastern eggplant spread, also known as “Baba Ghanouj” is made with roasted eggplants, tahini, and garlic. It is usually served with warm naan bread. So delicious and flavorful!
Yield: Makes about 1 cup
Preheat oven to 400°F. Line a baking sheet with parchment paper and place eggplants, cut sides down. Bake for 30 minutes or until eggplants are soft. Set aside to cool.
Once eggplants are cool, scoop the inside flesh with a spoon and add to food processor. In a food processor also add tahini, lemon juice, garlic, cayenne pepper, salt, and pepper. Process until smooth.
Add to serving bowl and garnish with chopped parsley and smoked paprika (optional).