How to make this baba ganoush recipe (roasted eggplant dip!)It starts off with roasted or grilled eggplant, mashed or blended together with all the spices to make one easy, and delicious spread.
Eggplant, garlic, mayo or tahini, lemon juice, olive oil, salt, pepper
Slice your eggplant in half and place on a baking sheet with parchment paper, and season with olive oil, salt and pepper. Roast for 45-50 minutes in the oven, skin side up, then flip halfway.
Scoop out the eggplant flesh of the eggplants and discard the outer layer/peel. Place in a medium sized bowl. Take a paper towel and drain off any watery excess in the bowl.
Either in a food processor, or you can mash by hand, blend/mash your eggplant. Use a masher or a fork. I personally prefer mashing it this way to just have texture instead of blending.
Add salt, pepper, grated garlic, mayo/tahini and lemon juice. Store in the fridge for 10-15 minutes to just allow all the flavors to meld together.
Spread on a plate/bowl, top with olive oil, a sprinkle paprika, sesame seeds, flakey salt, pepper and chopped parsley!