STEP 1:  Score the flesh of the eggplant with a knife, then season with olive oil, salt, and pepper.

STEP 2: Arrange the eggplants cut side down and bake at 430°F or 220°C for 50 minutes.

STEP 3:  Let eggplants cool down for 10 mins, scoop the flesh out, and transfer it into a food processor.

STEP 4: Add the garlic, lemon juice, tahini, and salt, then pulse a few times.

Tip: baba ganoush should be creamy, with a bit of texture, and not completely smooth.

top with finely chopped parsley, mint, a generous drizzle of oil

Variation: add chickpeas for extra protein.

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EGGPLANT DIP

Our roasted eggplant dip is an excellent appetizer made with eggplant, lemon, garlic, and tahini. It has a creamy-dreamy texture with a silky mouth feel.

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