Today I am making Baba ganoush which is a famous eggplant dip made with tahini, olive oil,lemon juice, and herbs. The nutty smell of tahini make this dip more tempting. It tastes so good with celery, carrot, cucumber, and pita bread.
Prep time: 10 Minutes
Cook time: 50 Minutes
Serving size: 2
INGREDIENTS:
Medium-sized Eggplant: 1
Lemon juice: 2 tsp
Salt to taste
Olive oil:2 tbsp
Tahini(roasted sesame seed paste): 3 tsp
Cayenne powder(optional)

INSTRUCTION:
Preheat the oven on broil setting.

1. Wash and cut the eggplant into half. Apply some Olive oil on both sides, poke the eggplant using a toothpick and bake it on a greased baking sheet(using aluminum foil). Applying olive oil on the skin of eggplant makes it easier to peel after its completely cooked without any waste. Bake for about 40-40 minutes.
2. Let it cool and peel the eggplant or scoop the inside pulp into a medium bowl. I like to have a fine paste, so I have used a hand mixer just for 10 seconds. It depends on your taste, if you want to have coarse eggplant then you can mix with the help of a fork.
3. Add olive oil, Tahini, lemon juice, salt, and cilantro to the mixture and mix properly. Enjoy your Baba Ganoush!