baba ganoush recipes

 This is a delicious, creamy, and smokey dish for baba ganoush. This dip, which tastes great with pita bread and vegetables, is made with eggplant, tahini, garlic, and lemon.

Ingredients:

1. 2 medium eggplants, pierced with a knife or fork
2. ¼ cup tahini
3. 3 tablespoons fresh lemon juice
4. 2 tablespoons extra-virgin olive oil, plus more for serving
5. 2 garlic cloves
6. ½ teaspoon sea salt
7. Finely chopped fresh parsley
8. Smoked paprika
9. Red pepper flakes, optional
10. Pita bread, for serving
11. Veggies, for serving

Instructions:

Step:No:01

Wrap the eggplants in foil and preheat the oven to 400°F. Bake for fifty to sixty minutes, or until they become tender and crumble when touched. Take out of the oven and place aside.

Step:No:02

After the eggplants are cool enough to handle, remove any large clusters of seeds by peeling off the skin. To drain extra water, place the meat in a strainer over a bowl and leave it there for 20 minutes.

Step:No:03

In a food processor, blend the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt until smooth.

Step:No:04

After transferring the baba ganoush to a serving plate, top with red pepper flakes, smoky paprika, and parsley, if desired. Serve with vegetables and pita.

more details for recipes:https://www.loveandlemons.com/baba-ganoush/