Creamy Baba Ganoush with Smoked Paprika
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Total Time: 1 hrs 35 mins
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Hands-on Time: 20 mins
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Makes: 4 servings
Ingredients
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2 small eggplants
1/2 teaspoon Frontier Co-op Garlic Powder
3/4 teaspoon Frontier Co-op Kosher Flake Salt
5 tablespoons lemon juice
1/4 cup tahini
1 1/2 teaspoons Frontier Co-op Smoked Paprika
4 teaspoons olive oil
1 tablespoon Frontier Co-op Parsley Flakes
Directions
1. On the grill over low heat or in a 350-degree oven, roast eggplants for 40 minutes, turning once.
2. Remove eggplants from heat. Wrap each in several layers of food wrap and allow to cool for about 10 to 20 minutes. Cut tops off eggplants and squeeze the flesh into a strainer. Allow to drain for about 1/2 hour.
3. Meanwhile, in a food processor or blender mix garlic, salt, lemon juice, tahini, and smoked paprika. Squeeze any remaining water from eggplant and add to food processor. Pulse briefly, then add olive oil and blend until consistency is smooth. Add parsley and pulse quickly to incorporate.
4. Store in a covered bowl in the refrigerator for up to a week.
