Name: Roasted Eggplant Dip (Baba Ganoush)
Yield: 8 servings
Ingredients: 3 eggplants, medium to large, pricked and grilled; 3 garlic cloves, medium, minced; 1 whole garlic, top sliced off; 0.5 cup tahini paste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.25 cup Greek yogurt; 2 limes, large, juiced; Sea salt, to taste; Olive oil, to taste

Serves: 8 servings

Elevate your appetizer game with this exquisite Roasted Eggplant Dip, also known as Baba Ganoush. Charred eggplants are combined with roasted garlic, creamy tahini paste, aromatic spices, and zesty lime (lemon) juice, resulting in a luscious and flavorful dip that will captivate your taste buds.

Ingredients

3	eggplants, medium to large, pricked and grilled
3	garlic cloves, medium, minced
1	whole garlic, top sliced off
¹⁄₂	cup tahini paste
1	teaspoon ground cumin
1	teaspoon smoked paprika
¹⁄₄	teaspoon cayenne pepper
¹⁄₄	cup Greek yogurt
2	limes, large, juiced
•	sea salt, to taste
•	olive oil, to taste

Instructions

Instructions:
1.	To begin, grill the eggplants until charred and softened. Alternatively, char them over a gas burner. Roast the eggplants and garlic in the oven at 350°F until fully softened. Allow to cool.
2.	Scrape out the eggplant insides into a bowl, discard the skin. Mash the roasted garlic and add it to the bowl along with tahini, minced garlic, Greek yogurt, cumin, cayenne, paprika, sea salt, and lemon juice. Blend until creamy.
3.	Before serving, adjust salt and lime juice to taste. You can garnish it with pine nuts or pomegranate and olive oil.