How to Make Baba Ganoush - Roasted Eggplant and Tahini Dip

We are going to roast eggplant for our baba ganoush. I have three small ones so if I add them like this it's like the size of a normal one okay. So we're going to remove the stems. I'm gonna take the leaves off so I'm not cutting too much of the of the eggplant off. And I'm going to wrap these in foil. I am going to roast these at 400 degrees Fahrenheit which is 200 centigrade for about 45 minutes. The eggplant roasted and I let it cool down. Now I'm simply going to peel it. I'm going to put this into my food processor. We're gonna add three garlic cloves which are a teaspoon salt, the juice of a lemon. I just squeeze this and two heaping teaspoons of tahini. I'm gonna add about an eighth of a teaspoon of cumin and we process. Taste it and see if it needs a little more salt or lemon. For me it needs a little more salt. I'm gonna add half a teaspoon. Everything else tastes fine for me. This dip will get thicker in the refrigerator as it cools down okay. So we're going to serve this with some chopped parsley on top and a drizzle of olive oil like that. Serve it with peanut bread, with peanut crackers, with whatever you want. Perfect. Thanks for watching. I'm gonna see you soon.