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Javaneh Hemmat
Rated 5.0 stars by 1 users
20 minutes
45 minutes
The Best Baba Ghanoush
1 Eggplant
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Tahini
2 Cloves of garlic
1 lemon
2 Teaspoon Marrakech Blend
Sea salt to taste
Parsley and paprika to garnish
Preheat oven to 350F.
With a fork, prick holes all over the eggplant.
Drizzle some extra virgin olive oil and roast for 45 minutes.
Let the eggplant cool completely before the blending process, then scoop the flesh out of the skin.
Place the eggplant in a blender with tahini, garlic, lemon, Marrakech, extra virgin olive oil, and sea salt. Blend until smooth.
Spread on a plate, drizzle some more extra virgin olive oil and garnish with parsley and paprika. Nourish your Soul!
