Smoky, savory & creamy. This easy baba ghanoush recipe is a must-try dip! Enjoy it with our #FG challah rolls for a yummy and healthy snack. 🍆
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Ingredients:👇 + 1 medium eggplant + ¼ cup tahini + 3 tablespoons fresh lemon juice + 2 tablespoons extra-virgin olive oil, more for serving + 2 garlic cloves (optional) + ½ teaspoon sea salt
Instructions:👇 1️⃣Turn your stovetop to medium-high heat and place your eggplant above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate. 2️⃣Place the eggplant in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed. 3️⃣Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits. 4️⃣Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped smoked paprika, and zatar, if using. Serve with #FG challah rolls.