Baba Ganoush (Roasted Eggplant Dip)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pierce the eggplants all over with a fork to prevent them from bursting.

2. 2

   Place the whole eggplants directly on the oven rack with a baking sheet on the rack below to catch any drips. Roast for 40-45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft.

3. 3

   Remove eggplants from oven and let them cool for 10 minutes until safe to handle.

4. 4

   Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, discarding the charred skin. Place the flesh in a colander for 10 minutes to drain excess liquid.

5. 5

   Transfer the drained eggplant flesh to a food processor. Add tahini, lemon juice, minced garlic, olive oil, and cumin.

6. 6

   Pulse the mixture 8-10 times until smooth but not completely pureed - you want some texture. Taste and season with salt.

7. 7

   Transfer to a serving bowl, create a shallow well in the center with the back of a spoon, and drizzle with olive oil. Sprinkle with smoked paprika.

8. 8

   Serve at room temperature or chilled with warm pita bread, fresh vegetables, or crackers.