Baba Ganoush is a flavorful Middle Eastern eggplant dip that makes a wonderful appetizer. It can be spread on sandwiches, served with veggies or flatbreads or simply as a side dish for a meal.
Cut the eggplants in half lengthways, then using a sharp paring knife slit each half eggplant 1-2 inch deep.Arrange on a baking sheet, sprinkle salt on top and drizzle with olive oil.Bake in a preheated oven at 180°C-350°F for 30-45 minutes.
Meanwhile, mince the garlic cloves.In a bowl, add tahini, lemon juice, salt, cumin and mix.Reserve for later.
Once the eggplants are cooked, transfer to a bowl, wrap with foil and let sit for 15-20 minutes.Carefully scoop out soft flesh with a spoon and transfer to a strainer set in a large bowl.Let them drain for about ten minutes.Transfer the drained eggplants to a bowl and crush them vigorously with a fork until eggplants break down into a rough paste, about 2-3 minutes.
To the mashed eggplants, add minced garlic, tahini and lemon juice mixture, the rest of olive oil and parsley.Stir all the ingredients together, the dip should become pale and creamy.
Transfer to a serving bowl, drizzle with olive oil and serve with vegetables for dipping.