Baba Ganoush – No Oil – Thanks for Reminding me Elias!

Ingredients:

• 2 medium-sized eggplants
• 2-3 cloves garlic, minced
• 3 tablespoons tahini (sesame seed paste)
• 2 tablespoons lemon juice (adjust to taste)
• 1 teaspoon ground cumin (optional)
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Paprika or smoked paprika (for garnish)

1. Roast the Eggplants:

• Preheat your oven to 400°F (200°C). This can also be done on the flame of a gas range giving a lovely flavor.
• Pierce the eggplants a few times with a fork to allow steam to escape.
• Place the eggplants on a baking sheet lined with parchment paper and roast for 35-45 minutes, or until the skin is wrinkled and the flesh is very soft. You can also roast them over an open flame for a smoky flavor.
• Once roasted, remove the eggplants from the oven and let them cool until they are easy to handle.

1. Prepare the Eggplant:

• Once cooled, peel off the skin and discard it.
• Place the eggplant flesh in a bowl and mash it with a fork or potato masher until it’s mostly smooth but still has some texture.

1. Mix the Ingredients:

• Add the minced garlic, tahini, lemon juice, cumin (if using), and salt to the mashed eggplant. Stir everything together until well combined. Adjust the seasoning to taste.

• Transfer the baba ganoush to a serving bowl.
• Garnish with chopped parsley and a sprinkle of paprika or smoked paprika.
• Serve with pita bread, fresh vegetables, or use as a spread.