Garlic Basil Baba Ganoush Dip
Ingredients
- 2 small or medium eggplants
- 2-3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 cup toasted pine nuts
- 1 bunch basil
- 2 tbsp fresh parsley
- juice of 1 lemon
- 1/3 cup tahini
- 1/2 tsp salt
- pepper
Preparation
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Brush eggplant with extra virgin olive oil and sprinkle with salt and pepper, then place cut side down on the parchment and roast for 30-40 minutes until tender.
Remove from oven and let cool, then scoop out the eggplant flesh and transfer to a strainer, letting it sit for 5 minutes and shaking to drain excess moisture.
Transfer to a blender and add all remaining ingredients, then puree until smooth and creamy and season to taste.
Serve at room temperature topped with a drizzle of extra virgin olive oil, extra paprika, and pine nuts.
