Ingredients
-
2
-
1/4
-
1/4
-
1/4
-
3
-
1/2
-
1/2
-
1/4
-
1/2
-
1 1/2
-
1/8
-
-
-
-
Directions
EASY BABa GHABOUSH, This smooth and easy Baba Ghanoush has a nice smoked & nutty taste This Mediterranean dip is a great appetizer to serve along with pita wedges & crudits VIDEO youtube com/watch?v=z3PclEd9QQ0, This smooth and easy Baba Ghanoush has a nice smoked & nutty taste This Mediterranean dip is a great appetizer to serve along with pita wedges & crudits VIDEO youtube com/watch?v=z3PclEd9QQ0
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Steps
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1
Done
|
Brush Halved Eggplants With Oil Enough to Cover Flesh. Place Flesh-Side Down on a Lightly Greased Baking Sheet Lined With Foil and, Using a Fork, Prick Skin in Few Places. Transfer to a 425f Preheated Oven; Bake For 50 Minutes or Until Very Soft. |
|
2
Done
|
Remove from the Heat and Cool For 15-20 Minutes Before Scooping Out Flesh Into a Colander to Drain; Discard Skin. Stir Flesh to Remove Any Liquid. Transfer to a Food Processor Fitted With the Blade Attachment and Add Tahini, Lemon Juice, Garlic, Sea Salt, Cumin, Smoked Paprika, Black Pepper, and 1 Tablespoons Oil; Process Until Nicely Smooth, About 3 Minutes. |
|
3
Done
|
Cool to Room Temperature Before Adding 1 Tablespoons Chopped Parsley; Process Once Again For 10 Seconds. Transfer Dip to a Serving Bowl; Drizzle About Tablespoons Oil on Top. Sprinkle With Mild Paprika and the Remaining Parsley. |
|
4
Done
|
Pita Wedges: Cut Pita Into Wedges, Transfer to a Baking Sheet and Bake at 375f For 6-8 Minutes. |
