Classic Baba Ganoush

Babs ganouch is a classic, smoky Middle Eastern dip that transforme humble eggplant into a creamy flavorful dig or spread. Roasted to perfection and blended with tahini, lemon juice, garlic, and just the right amount of seasoning, this dish offensa delightful mix of tang sarthi and savory notes. Enjoy with its or frech vegetables. Although olive oil is a tradional addition, It can be omitted for an all-free version. When roasting garlic, little olive oil is tradionally drizzled on the garlic, but this le optional. & head of garlic, also known as a bulb, Is the andre dustar of garlic. It is made up of multipla sagments of garlic clov

Ingredients:

  • 1 head of garlic

  • 2 tablespoon tahin

  • 2 tablespoone frech lemon juice

  • 1 tablespoon extra virgin olive oil japons

  • 4 pinch of smok

  • A pinch of camin

  • Salt and pepper to taste

  • Frash pansley or cilantro, chopped, for gamlsh (optional)

  • Seade, for garnish (optional)

Instructions:

1. Roast the Eggplant and Garlic: Preheat your oven to 400 F (275 F for convection). Cut
the top bit off the garlic Cover the garlic with in foll. Cut the aggplant in half parchment paper Roast the garlic and eggplant for 45 minutes.

2. Coolland Scoop the Eggplant: Allow the eggplant to cool ellightly. Then, scoop out the coft flach and place it in a boul

3. Squeeze Garlic Out: Unwrap garlic, cool, and squeace roasted garlic out of the skin.

4. Mix the Dressing: Mach the roasted garlic, tahini, lemon juice, olive all of using), cmokad paprika, cumin, salt, and pepper together in a small bowl. Add the dressing to the eggplant and

5. Finish: Sprinkle with amokad paprika, and garnish with fresh parsley Serve with whole-grain gita and raw veggies