Smoky Babaganoush

 

Active time: 20 minutes
Total time: 45 minutes
Serves: 8-10

Start off the meal with a Smoky Babaganoush! Eggplants are charred over the fire and blended with vibrant, smoky paprika for a twist on a classic dip. Arrange your vegetables into bows and arrows to celebrate Lag Ba'Omer!

Equipment

  • Food processor, grill, grill pan, or gas stove

Ingredients

  • 2 medium eggplants

  • ¼ cup tahini

  • 3 tbsp olive oil

  • Juice of 1 lemon

  • 1 clove garlic

  • 1 tbsp smoked paprika

  • Pinch sea salt 

  • ¼ cup parsley, fresh

Preparation

  1. Heat a grill or gas stove to medium heat. Place the eggplants on the grill, turning occasionally. Using tongs and oven mitts, rotate the eggplants until charred and tender, about 15-20 minutes.

  2. Place eggplants in a large pot and cover with a lid. Let rest for 10-15 minutes.

  3. Carefully remove the skin from the eggplant. 

  4. Transfer the eggplant to a food processor with tahini, olive oil, lemon juice, garlic, smoked paprika, salt, and parsley, pulsing until combined. 

  5. Serve with vegetables and enjoy!

 
Olivia Brinklagbaomer, lagbaomer_dinnerComment