Baba Ganooj (Roasted Eggplant Dip)

Ingredients:

  • 2 large eggplants
  • 2–3 tablespoons Nour Olive Oil (plus more for drizzling)
  • 2 tablespoons tahini (sesame paste)
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt to taste
  • Optional: pinch of cumin or smoked paprika
  • Optional garnish: chopped parsley, pomegranate seeds, or sumac

Instructions:

  1. Roast the Eggplants
    • Place eggplants over a gas flame, grill, or in a 450°F (230°C) oven
    • Roast until the skins are charred and the inside is soft (20–30 minutes)
    • Turn occasionally to cook evenly
  2. Cool and Peel
    • Let the eggplants cool
    • Peel off the blackened skin and discard
    • Place the soft flesh in a bowl or food processor
  3. Mash or Blend
    • Add tahini, lemon juice, garlic, and salt
    • Mash with a fork or blend for a smoother texture
    • Slowly mix in Nour Olive Oil until creamy and well-blended
  4. Taste and Adjust
    • Add more lemon, salt, or olive oil to taste
    • Optional: add a dash of cumin or smoked paprika for depth
  5. Serve
    • Spread on a plate, drizzle with Nour Olive Oil
    • Garnish with parsley, sumac, or pomegranate seeds
    • Serve with warm pita, fresh veggies, or use as a sandwich spread

Pro Tip:

Let the baba ganooj rest for 15–30 minutes before serving to let the flavors meld — it gets better as it sits!

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