Badass Baba Ganoush
This isn't your sad supermarket dip. This is smoky, creamy, homemade baba ganoush. Yes, you have to roast the eggplants, and yes, you have to scoop them, but the payoff is incredible.
INGREDIENTS
2 eggplants.
2 medium cloves of garlic — pressed or minced.
2 tbsp of lemon juice — more if you feel like it needs a kick.
2 tbsp of tahini.
⅓ cup of extra-virgin olive oil.
¾ tsp of salt — or to taste.
¼ tsp of ground cumin.
A pinch of smoked paprika — for a gorgeous garnish.
Fresh parsley or sesame — for dressing.
THE PREP
Preheat your oven to 200 degrees with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper so your eggplants don't stick to the pan like glue.
Take a fork or a knife and stab the eggplants on all sides about 10 times. Take out all your lingering frustrations from the week on them.
Roast those bad boys for 35 to 40 minutes until the interior is very tender throughout and the skin is collapsing. It might take longer if you bought massive eggplants. Set them aside to cool for a few minutes.
Flip the eggplants over and confidently scoop out the flesh with a large spoon, leaving the sad skin behind.
Toss the flesh into your kitchen robot, making sure to pick out and discard any stray bits of eggplant skin.
Add your garlic, lemon juice, olive oil, tahini, and spices, and give it a quick blend.
Transfer your creamy masterpiece to a serving bowl, lightly drizzle some extra olive oil on top, and sprinkle it with chopped fresh parsley or sesame and smoked paprika. Serve with accompaniments of your choice and show off.