I'm really enjoying my CSA deliveries this year.  Last week we got several eggplants so I decided to make Baba Ganoush, a delicous roasted eggplant dip that's made with roasted garlic, freshly squeezed lemon juice, and ground cumin.   I like to serve it with salted pita chips.  It's really tasty, but the flavor is even better a day or two after you make it.   

Items used to make this recipe:

(affiliate links)

• tahini https://amzn.to/3bjX9KM

• nonstick foil https://amzn.to/3cmXXzW

Baba Ganoush (Roasted Eggplant Dip)

Printable Recipe

Ingredients

• 2 eggplants, cut in half lengthwise

• 4 large cloves garlic, peeled

• 1/4 cup prepared tahini

• 3-4 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375F.

2. Line a sheet pan with foil.

3. Make a small foil package to wrap the garlic cloves in.

4. Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.

5. Bake in center of preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.

6. Remove from oven and cool.

7. Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire. Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.