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.

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.