Name: Baba Ganoush
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant - 1 pound; Lemon juice - 2 tablespoons; Tahini - 2 tablespoons; Garlic - 2 cloves; Ground cumin - ⅛ teaspoon; Red chile powder - ⅛ teaspoon; Extra-virgin olive oil - 1 tablespoon; Plain yogurt, or more to taste - ½ tablespoon; Salt to taste - ½ tablespoon; Paprika - 1 pinch

Ingredients for - Baba Ganoush

1. Eggplant 1 pound

2. Lemon juice 2 tablespoons

3. Tahini 2 tablespoons

4. Garlic 2 cloves

5. Ground cumin ⅛ teaspoon

6. Red chile powder ⅛ teaspoon

7. Extra-virgin olive oil 1 tablespoon

8. Plain yogurt, or more to taste ½ tablespoon

9. Salt to taste ½ tablespoon

10. Paprika 1 pinch

How to cook deliciously - Baba Ganoush

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.

2 . Stage

Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.

3 . Stage

Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.

4 . Stage

Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.

5 . Stage

Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.