Baba Ganoush
Levantine roasted eggplant dip with tahini and lemon.
Ingredients
- Eggplant3 pcs
- Tahini60 g
- Lemon juice3 tbsp
- Garlic2 cloves
- Olive oil3 tbsp
- Parsley20 g
Instructions
Prepare the Eggplant: roast, boil, or chop it according to the recipe.
Add the Tahini, Lemon juice, spices, herbs, and the oil or acid used in the recipe.
Blend or mix to the desired texture: creamy, coarse, or salad-like.
Adjust the flavor with salt, lemon juice, spices, or oil.
Let the dish rest for 10–20 minutes so the flavors come together.
Serve Baba Ganoush as an appetizer, salad, or side dish.
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