Baba Ganoush Platter

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium eggplants
• •3 tbsp tahini
• •3 tbsp olive oil
• •2 cloves garlic, minced
• •1 lemon, juiced
• •1/2 tsp smoked paprika
• •Salt to taste
• •1/4 cup fresh parsley, chopped (for garnish)
• •Pita bread, cut into triangles (for serving)
• •Olives (for serving)
• •Fresh vegetables (such as carrots, cucumber, and bell peppers, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up.

3. 3

   Drizzle each half with olive oil and sprinkle with salt. Roast in the oven for about 15 minutes, or until the flesh is soft and slightly charred.

4. 4

   Remove the eggplants from the oven and let them cool for a few minutes. Scoop out the flesh into a mixing bowl.

5. 5

   In the bowl with the eggplant, add tahini, minced garlic, lemon juice, and smoked paprika. Mix everything together until smooth and creamy.

6. 6

   Taste and adjust seasoning with more salt or lemon juice if necessary.

7. 7

   Transfer the baba ganoush to a serving bowl, drizzle with a bit more olive oil, and garnish with chopped parsley.

8. 8

   Serve with pita triangles, olives, and fresh vegetables on the side for dipping.