Creamy Arabic Eggplant Dip
Ingredients
- 2 eggplants (plus salt to sprinkle)
- 2 cloves garlic
- 4 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
Preparation
Sprinkle the eggplant with salt.
Let it sit for 5 minutes.
Pat it dry.
Roast at 220°C/440°F for 40 minutes.
Blend all ingredients together.
Notes
Baba Ganoush is an Arabic creamy eggplant dip that combines smokiness with creamy, nutty tahini.
This dip pairs well with breads like simit for serving.
