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Roasted Garlic Baba Ganoush, Thm S
Easy, delicious roasted eggplant dip.
Prep Time: 00:10
Cook Time: 00:40
1 medium eggplant
1 bulb of fresh garlic
1/2 juice of a lemon
1/3 about c evoo, plus more for garnish
2 tbsp tahini
1/4 fresh parsley, plus more for garnish
2 tsp ground cumin
salt and pepper
smoked paprika for garnish
coconut oil spray
1Preheat oven to 400.
2Cut the eggplant into 4 wedges, leaving the skin on. Cut the top off the bulb of garlic, leaving the bottom stem intact. Spray both with coconut oil. Wrap the garlic in a small piece of foil, and place the eggplant onto a foil-lined baking sheet.
3Roast the eggplant for about 20-25 minutes, and the garlic for about 30-40 minutes. Place the eggplant into a bowl and cover with foil or plastic to continue the cooking process.
4Once the eggplant is cool enough to handle, separate the flesh from the skin with a nice, sharp pairing knife. Place it into a food processor fitted with its blade.
5Hold the garlic bulb over the processor, and gently squeeze from the bottom to release the cloves of roasted garlic.
6Add the cumin, parsley, tahini, salt and pepper to the food processor and begin a constant blend.
7Stream in the EVOO until a paste-like consistency happens. Taste and adjust for seasoning.
8Place into a serving bowl and garnish with smoked paprika, parsley, and a drizzle of EVOO.
9Store in an airtight container in the fridge for up to 10 days.
Credit: Erin Murray, My Fling with Food
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