Creamy Baba Ganoush with Smoked Paprika
Baba Ghanoush is a delectable eggplant-based spread. With a taste and texture that is similar to hummus, Baba Ganoush can add a new dimension of flavor to your next party platter and take your dip game to new heights.
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- On the grill over low heat or in a 350-degree oven, roast eggplants for 40 minutes, turning once.
- 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.
- 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.
- Store in a covered bowl in the refrigerator for up to a week.