2 large eggplants, cut in half lengthwise
1/4 cup tahini
2 tablespoons lemon juice
2 cloves garlic, finely minced or four cloves of garlic roasted alongside eggplant
2 tablespoons olive oil
1–1/2 teaspoons salt or to taste
1/2 teaspoon ground white pepper
1/4 teaspoon cumin
3/4 teaspoon smoked paprika
1/8 teaspoon chili powder
1/4 teaspoon Rain’s Choice vanilla extract or to taste
Splash of Soy Sauce (optional)
Drizzle of olive oil
Chopped fresh parsley and/or chives
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper, and place eggplants face down on the baking sheet. Roast for 30-35 minutes, or until the eggplant is fork tender. If you are roasting garlic cloves, roast them in their natural covering alongside the eggplant for about 20 minutes, or until soft.
Let the roasted eggplant cool, then scoop out the softened flesh with a spoon. Cut off one end of the garlic cloves and squeeze out the softened garlic.
In a large food processor, blend together the eggplant pulp with the tahini, lemon juice, garlic, olive oil, and spices. Adjust seasonings to taste.
Garnish with a drizzle of olive oil, parsley, or chives.
Keywords: Baba Ghanoush Eggplant Dip