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Baba Ganoush

Baba Ganoush

Smokey eggplant dip.  Enjoy it as a dip with pita bread 


  • 2 medium-size eggplant
  • 1 garlic bulb 
  • 1 medium-size red pepper, Fresno pepper 
  • ½ to 1 teaspoon chili powder, optional
  • ½ teaspoon smoked paprika 
  • ¼ teaspoon cumin 
  • ¼ cup tahini
  • 1 ½ tablespoon lemon 
  • ½ teaspoon salt
  • 1 teaspoon olive oil 

For Garnishing 

  • Olive oil, for garnishing
  • Chili flakes, for garnishing  
  • Parsley, chopped, for garnishing 


  • Preheat the oven to 425°F (218°C).
  • To get the smoky flavor, grill the eggplants directly over the open flame on the stovetop. Turn the gas stove to high and place the eggplant, roast for about 3-5 minutes on each side or until starts to brown.
  • Transfer the smoked eggplants to a baking sheet lined with parchment
  • Cut about ½ inch from the  bottom of the garlic bulb, add a splash of olive oil
  • Cover with aluminum foil and add to the same baking tray.
  • Add 1 red pepper into the same baking tray.  
  • Roast in the oven until eggplants are soft, chared, and almost collapsing. For about 35-45 minutes.
  • Once they're roasted, remove the sheet pan from the oven and allow the eggplants to cool down. 
  • Cut each eggplant in half, scoop out every bit of the fleshy middle part using two forks or a spoon. Another option is to peel the eggplant skin off.      
  • Transfer the eggplant fleshy meat to a cutting board and roughly chop using a knife.
  • Peel the skins off the roasted garlic. Use about small 8 pieces for this recipe. 
  • Roughly chop the garlic.
  • Chop the roasted smoked red pepper. 
  • Add everything to the food processor with the rest of the ingredients, ( except the olive oil and  ingredients for garnishing) 
  • Pulse on high until creamy and smooth, there will be a few lumps from the eggplants. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy. 
  • Taste the dip and adjust salt & lemon accordingly 
  • Transfer the dip to a bowl, smooth it using the back of a spoon. 
  • Drizzle with olive oil, and garnish with chopped parsley and chili flakes.
  • This is best served after 30 minutes of making. 
  • Enjoy 

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