Baba Ganoush

Instructions

1. Preheat oven to 400°F (200°C).
2. Prick Eggplant all over with a fork. Place on a baking sheet and roast for 30-40 minutes, or until very soft and collapsed.
3. Let the Eggplant cool slightly, then cut in half and scoop out the flesh, discarding the skin.
4. Place the eggplant flesh in a colander and let it drain for 15 minutes to remove excess moisture.
5. In a food processor, combine all Tahini Sauce ingredients and process until smooth.
6. Add the drained eggplant to the food processor and blend until smooth and creamy.
7. Transfer the Baba Ganoush to a serving bowl. Drizzle with Olive oil, sprinkle with Parsley and Paprika from the Garnish ingredients.
8. Serve with pita bread, crackers, or vegetables.