This recipe is translated from Cookpad Spain. See original: 
Baba ghanoush o paté de berenjena
Baba ghanoush o paté de berenjena 
Baba Ghanoush or Eggplant Dip
ana_bilbao @ana_bilbao
At this time of year, when we have so many eggplants in the garden, I often make this Lebanese recipe. It's not only simple but also very tasty and a perfect appetizer for any meal.
Baba Ghanoush or Eggplant Dip
At this time of year, when we have so many eggplants in the garden, I often make this Lebanese recipe. It's not only simple but also very tasty and a perfect appetizer for any meal.
Cooking Instructions
- 1
Peel the eggplants and cut them into medium-sized pieces. Also, slice one clove of garlic. Place everything in a baking dish and preheat the oven to 340°F (170°C). Drizzle a little oil over the eggplant to prevent it from drying out too much in the oven and bake for about 20 minutes, depending on the size of the eggplant pieces.
- 2
Once done, remove from the oven and let cool. Then place in a mixing bowl and add two cloves of garlic, tahini, cumin, paprika, lemon juice, olive oil, pepper, and salt.
- 3
Blend until you have a smooth paste and serve.
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