If you’re looking for a delicious appetizer and eggplant season is in, this creamy tahini baba ganoush is just for you. You know, roasting an eggplant is as easy as slicing it in half and placing it slice side down on a sheetpan and you drizzle a little olive oil over the top. Cook it super hot for about 40 minutes until you can pierce it and it’s tender and creamy inside. Scoop that eggplant into a food processor and you’re going to add that tahini plus a little bit of herbs and spices. Pour it into a big bowl. And doesn’t that just looks so good? I like to sprinkle a little bit of fresh parsley over top and serve it with toasted bread. Gina.com for the full recipe. It’s so good.
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It looks and sounds wonderful!