🪔 Baba Ghanoush – Smoky Eggplant Dip

A rich, smoky Levantine dip made from roasted eggplant, tahini, garlic, and lemon—silky, savory, and perfect for mezze platters or wraps.

📝 Ingredients:

• 2 large eggplants

• 2–3 tablespoons tahini

• 1–2 garlic cloves, minced

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil (plus more for garnish)

• Salt to taste

• Optional: ¼ teaspoon ground cumin or smoked paprika

• Garnish: parsley, pomegranate seeds, drizzle of olive oil

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🍽️ Instructions:

1. Roast the Eggplants:
Prick eggplants with a fork and roast over an open flame, grill, or in the oven (220°C/425°F) for 30–40 minutes until charred and soft. Let them cool slightly.

2. Scoop and Drain:
Cut the roasted eggplants open, scoop out the flesh, and place in a colander to drain excess liquid (10–15 minutes). This improves texture and removes bitterness.

3. Blend or Mash:
Transfer the eggplant flesh to a bowl or food processor. Add tahini, garlic, lemon juice, salt, and olive oil. Mash with a fork for a rustic texture or blend for a smoother dip.

4. Adjust Flavors:
Taste and adjust lemon juice, tahini, or salt. Add cumin or smoked paprika for extra depth.

5. Serve:
Spoon into a serving dish. Create a swirl, drizzle with olive oil, and garnish with parsley and optional pomegranate seeds.

6. Enjoy:
Serve with warm pita, lavash, or fresh vegetables as a dip or mezze dish.

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🔄 Variations:

• Yogurt Baba Ghanoush: Add 2–3 tablespoons of plain yogurt for a creamier version.

• Spicy Baba Ghanoush: Add chili flakes or a bit of harissa paste for heat.

• Herbed Version: Mix in chopped mint or cilantro for a fresh twist.

• Grilled Tomato Baba Ghanoush: Add a grilled tomato for a slightly sweet and smoky enhancement.