Salt-free BABA GHANOUSH

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by: Three Many Cooks (low salt cooking)

Serves: Makes a scant quart
INGREDIENTS
  • 2 medium eggplants, pricked with a fork
  • ½ cup packed parsley leaves
  • 2 garlic cloves
  • 3 Tab lemon juice
  • 1 Tab smoked paprika, plus a little extra for sprinkling
  • 2 tsp ground cumin
  • ¼ cup each: tahini and olive oil, plus a little extra olive oil for drizzling
INSTRUCTIONS
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place eggplants on a rimmed baking sheet and roast until fork tender, 30 to 40 minutes. When they’re cool enough to handle, peel eggplants, using a spoon to scrape any flesh that sticks to the skin.
  2. Mince parsley and garlic in a food processor. Add eggplant and remaining ingredients and process until smooth. Transfer to a bowl and sprinkle with a little smoked paprika and drizzle with a little olive oil and serve.
NOTES
Serve with warm pita or pita chips. If salt is not an issue, season dip to taste.