BABAGANUCHE (BABAGANOUSH) RECEITA PASTA DE BERINJELA ÁRABE

Preheat the oven to 400°F (200°C).

Prick the eggplants with a fork and place them on a baking sheet.

Roast the eggplants in the oven for about 30-40 minutes, or until the skin is charred and the flesh is soft.

Remove the eggplants from the oven and let them cool for a few minutes.

Once cool, cut the eggplants in half and scoop out the flesh into a mixing bowl.

Add tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt to the eggplant flesh.

Using a fork or a food processor, blend the mixture until smooth and creamy.

Taste and adjust seasoning if necessary.

Transfer the babaganoush to a serving bowl and drizzle with additional olive oil.

Garnish with fresh parsley and pomegranate seeds if desired.

Spice Level: