Babaganoush: A Shabbat Staple!
40 min8-10 People
A fresh, lemony eggplant dip made by roasting halved eggplants until soft, then blending with tahini, garlic, and lemon juice.
| prepPreheat oven to 450°F / 230°C | |||||
| prepLine a baking sheet with parchment paper | |||||
| 2 large eggplants | Slice eggplants lengthwise, score flesh | Drizzle oil, sprinkle salt, bake 450°F / 230°C, 30 min | Scoop flesh, chop roughly | Mix in garlic, tahini, lemon juice | Transfer, drizzle oil, garnish with parsley |
| 1 tsp salt | |||||
| Olive oil (for drizzling) | |||||
| 2 garlic cloves, minced | |||||
| 120 ml pure tahini | |||||
| 60 ml fresh lemon juice | |||||
| Fresh parsley, chopped (for garnish) | |||||
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