Baba Ghanouj

Ingrédients

• 1 tsp paprika
• 1 cuillère à café black pepper
• 1/4 cuillère à café cayenne
• 1/2 cuillère à café salt
• 1 cuillère à soupe olive oil
• 1/2 tasse lemon juice
• 2 pelées eggplant
• 3 gousse garlic
• 1/4 tasse parsley
• 4 tbsps tahini

Directives

1. Pre-heat oven to 375 °F (190 °C).
2. Cut the eggplant in half lengthwise. Place on a baking sheet sprayed with spray oil, cut side down, and roast until very tender, about 40 minutes.
3. Cool for 15 minutes, then scoop the flesh out of the skin.
4. Combine the eggplant, tahini, garlic, parsley, pepper, lemon juice, salt, and cayenne in the work bowl of a food processor or a blender carafe.
5. Pulse until the eggplant is somewhat smooth but retains some of its texture.
6. Put in a container, sprinkle paprika over the top, and then drizzle the olive oil over the top.