Baba Ganoush Recipe - Roasted Eggplant Dip
"We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. Take a look below in the notes section for how to make them. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion? Make two batches, you won't regret it...."
INGREDIENTS
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2 medium eggplants (about 2 pounds or 900 grams)
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1/4 cup (60 ml) tahini, see our homemade tahini recipe
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1/4 cup (60 ml) lemon juice
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2 to 3 garlic cloves, finely minced (see note)
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1/4 teaspoon ground cumin
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1/2 teaspoon kosher salt
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2 tablespoons chopped fresh parsley leaves
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1 tablespoon olive oil, optional
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