Baba Ghanoush [0000954]

Ingredients:

2 large eggplants
3 cloves garlic, minced
1/4 cup tahini (gluten-free)
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt, to taste
Fresh parsley leaves, for garnish

Instructions:

Preheat your oven to 400°F (200°C).

Prick the eggplants several times with a fork. This helps prevent them from bursting while roasting.

Place the whole eggplants on a baking sheet and roast them in the preheated oven for about 40-45 minutes, or until the eggplants are soft and the skin is charred. You can also roast them directly over an open flame on a gas burner if you prefer.

Remove the roasted eggplants from the oven and let them cool for a few minutes.

Once the eggplants are cool enough to handle, peel off the charred skin and discard it.

Place the peeled eggplants in a colander to drain any excess liquid for about 10-15 minutes.

In a food processor, combine the peeled eggplants, minced garlic, tahini, fresh lemon juice, extra-virgin olive oil, ground cumin, smoked paprika, and salt.

Pulse the mixture until it becomes smooth and creamy. Taste and adjust the seasoning if needed by adding more salt or lemon juice.

Transfer the baba ghanoush to a serving bowl, drizzle with a bit of extra olive oil, and garnish with fresh parsley leaves.

Serve your gluten-free baba ghanoush with gluten-free pita bread, vegetable sticks, or as a dip for your favorite snacks.

This gluten-free baba ghanoush is a silky-smooth and flavorful Middle Eastern dip that's perfect for appetizers or snacks. Enjoy its smoky, savory goodness!