INGREDIENTS

  • 1 jar Ziyad Brand Roasted Eggplant
  • 1/3-1/2 Ziyad Brand tahini
  • 2–3 tablespoons freshly squeezed lemon juice (adjust to taste)
  • 2 cloves garlic, minced or grated
  • 1/4 teaspoon salt (or more to taste)
  • 2 tablespoons Sultan olive oil (plus extra for garnish)
  • Optional garnish: chopped parsley, Ziyad Brand Paprika

Baba Ghanouj is a creamy and smoky eggplant dip that’s a staple in Levantine cuisine. It’s perfect as an appetizer, a side dish, or a spread in sandwiches.

Instructions

Transfer the ready to use roasted eggplants to a bowl. Add tahini, lemon juice, minced garlic, and salt to the roasted eggplant. Mix until well combined. Adjust the tahini, lemon, and salt to suit your taste.
Top with a drizzle of olive oil and a sprinkling of paprika and chopped parsley.

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