Name: Baba Ganoush Appetizer
Prep time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: • 2 globe eggplants (2 pounds) • 3 tablespoons extra virgin olive oil • 3 tablespoons tahini (sesame paste) • 2 garlic cloves, minced • 1 teaspoon ground cumin • 1 lemon, juiced • ¼ cup walnuts, chopped • Pinch of Himalayan sea salt • Parsley for garnish (optional) • Paprika for garnish (optional) • Olives for garnish (optional)

Ingredients

• 2 globe eggplants (2 pounds)

• 3 tablespoons extra virgin olive oil

• 3 tablespoons tahini (sesame paste)

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 lemon, juiced

• ¼ cup walnuts, chopped

• Pinch of Himalayan sea salt

• Parsley for garnish (optional)

• Paprika for garnish (optional)

• Olives for garnish (optional)

Instructions

Preheat oven to 400F.
Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise. Brush the cut sides lightly with 1 tbsp olive oil, then place on a baking sheet cut side down and roast until very tender, about 35-40 minutes.
Remove from oven and allow to cool for 15 minutes then scoop the eggplant flesh into a large bowl and mash well with a fork.
Combine the eggplant, remaining olive oil, tahini, garlic, cumin, and lemon juice, and mix well until you have reached desired consistency. Fold in the walnuts and add salt to taste.