Baba Ganoush Recipe (with Video)

Preparing the eggplants and garlic
1. Begin by washing the eggplants and pricking them a few times with a fork.
2. Next, chop off the tip of the garlic head and brush it with olive oil.
3. Roast both the eggplants and garlic in the oven at 395 F until thoroughly cooked, which can take up to an hour.
4. Remove the garlic after 20-25 minutes.
5. Once they are done, let them cool.
Preparing the dip
1. After the eggplants and garlic have cooled, remove the flesh of the eggplants with a spoon and either mash with a fork or add to a food processor.
2. Squeeze out half of the garlic cloves and add them to the eggplant mixture along with lemon juice, tahini, cumin, and salt.
3. While processing, stream in 1-2 tbsp of olive oil.
4. Once it's all mixed together, it's ready to serve!
5. Garnish with chopped parsley and pepper, and drizzle with olive oil.
6. This yummy plant-based dip goes great with pita bread or veggie sticks.
7. Enjoy!