The BEST Baba Ghanouj!

I'm not eggplant's biggest fan, but when we start talking baba ghanouj, I'm all in! There is something about that sort of sweet, little tang, and bit of smoke that is in every bite! This really is the best!

Ingredients

Setup

2 medium-sized eggplants
3 cloves of garlic, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons dairy-free plain yogurt (I like Kite Hill)
2 tablespoons well stirred tahini
2 teaspoons yellow miso
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika + more for garnish
pinch of salt
cilantro (optional)

Directions

Pre heat your oven to 425 and line a baking sheet with parchment paper.

Slice the eggplants in half, lengthwise and place cut side down on the prepared pan.

Divvy up your sliced garlic into 8 even-ish piles. Cut two slits about 1" long and deep into the flesh of each eggplant. Shove garlic into the slits. This ensures a nice roasted garlic and it infuses into the eggplant.

Bake eggplants for 50 minutes.

Place a colander into a bowl and transfer the eggplants to the colander. I try to keep the flesh of the eggplant against the colander to ensure maximum draining. You may have to use two colanders.

Place colander(s) into the fridge for at least a couple for hours. I do this overnight.

Scrape the flesh and the garlic away from the skin and place in a food processor or blender.

Add the rest of the ingredients (not the cilantro) and blend until smooth.

Taste and adjust to your palate.

Transfer to a sealed container and place back in fridge for at least an hour. Upon serving, sprinkle on smoked paprika and cilantro (If using).

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