Baba Ghanoush (Smoked Eggplant Dip)

Instructions

1. 1Preheat your grill or broiler to medium-high heat, which is approximately 200-230°C. Use a fork to poke the 2 medium eggplants several times all over their surface.
2. 2Place the prepared 2 medium eggplants directly on the grill grates or under the broiler. Cook them for 30-45 minutes, turning them occasionally, until their skin is completely blackened and the eggplants feel very soft when gently squeezed.
3. 3Carefully remove the cooked eggplants from the heat and allow them to cool for 10-15 minutes, or until they are cool enough to handle safely. Once cooled, gently peel off and discard all of the blackened skin, then place the soft eggplant flesh in a colander set over a bowl to drain any excess liquid for at least 5 minutes.
4. 4Transfer the drained eggplant flesh to a food processor. Add the 3 tablespoons of sunflower seed butter, the 2 cloves of garlic, the 2 tablespoons of lemon juice, the 3 tablespoons of olive oil, the 1/2 teaspoon of salt, the 1/4 teaspoon of black pepper, and the 1/4 teaspoon of smoked paprika.
5. 5Process all the ingredients in the food processor until the mixture becomes smooth and creamy. Stop the food processor and scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly combined.
6. 6Taste the baba ghanoush and, if desired, add a small amount more of salt or black pepper to your preference. Serve immediately with raw vegetables, or cover and chill it in the refrigerator before serving.

Substitutions

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