This is pronounced “Baba Ganoosh”. Just FYI! Great as a dip for veggies or pita bread or chips or whatever you have on hand. Or spread it on bread! Delicious!
- 1 lb. eggplant
- 2-3 cloves garlic, minced
- 4 TBLS lemon juice, or more to taste
- 1/4 cup tahini, or to taste
- salt, pepper, and cayenne, to taste
- olive oil (optional)
- other spices like cumin, paprika, etc. to taste (optional)
Roast eggplant whole on tray in oven at 350-400 degrees until tender when a knife pierces through. Remove from oven and cool. Scoop out pulp and discard skin. Put all of the ingredients into a food processor and pulse until smooth. Check seasonings and add any optional ingredients as desired. Drizzle the top with olive oil before serving. Refrigerate until ready to serve.