One of my favorite ways to enjoy eggplant is to eat it in This Easy to Make Babaganoush thanks to Karina Benoudjitte

The really great thing about this recipe is that it might just be the perfect dip to enjoy at your holiday table! Even if you are not a big fan of eggplant -this recipe will win you over!

And its colorful presentation makes it super festive! As Karina shares grill some flat bread or pita and Bon appétit🌹

Keep reading for the delicious deets! who says being healthy has to be lackluster and tasteless? Not with this Easy to Make Babaganoush!

Roast 2 large or 4 small eggplants at 425F for 1 1/4 hour or grill it outside(I love it better)prick with fork before roasting.

Clean it and place under the weight in the fine strainer to remove liquid. I am usually not measuring but here how much I used.

3 medium eggplants chopped,

4 cloves minced garlic,

juice of one lemon,1/4 cup tahini paste,

1/4 cup of olive oil,s&p,

1 tablespoon of sumac + for decoration,

1 tablespoon cumin.

Directions

Mix all very well,I used a knife because in food processor it’s too mushy.

Place in a bowl,drizzle some olive oil,fresh parsley,some Kalamata olives!

Easy to Make Babaganoush

Instructions

Roast 2 large or 4 small eggplants at 425F for 1 1/4 hour or grill it outside(I love it better)prick with fork before roasting.
Clean it and place under the weight in the fine strainer to remove liquid. I am usually not measuring but here how much I used.
3 medium eggplants chopped,
4 cloves minced garlic,
juice of one lemon,1/4 cup tahini paste,
1/4 cup of olive oil,s&p,
1 tablespoon of sumac + for decoration,
1 tablespoon cumin.
Directions
Mix all very well,I used a knife because in food processor it’s too mushy.
Place in a bowl,drizzle some olive oil,fresh parsley,some Kalamata olives!

Ready to explore adding more eggplant to your table? Check out these recipes!