Recipe Recommendation

• Recommended by Oliver Rondou, Sustainable Agriculture Student (see recommended recipes from other students)

• Servings: 6-8
• Prep time: 50 minutes
• Total time: 1 hour

Ingredients

• 2 large eggplants
• 3 cloves garlic, minced
• 3 tablespoons tahini (sesame seed paste)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 small red chili, finely chopped (optional, for extra heat)
• 1 jalapeno or chili pepper
• 2 tablespoons seed of choice (optional, for garnish)

Directions

1. Preheat your oven to 400°F (200°C).
2. Prick the eggplants all over with a fork and place them on a baking sheet.
3. Roast the eggplants in the oven for 40-50 minutes, turning them halfway through, until the skin is charred, and the flesh is soft.
4. Remove from the oven. Once cooled, cut the eggplants in half and scoop out the flesh into a bowl, discarding the skin.
5. In a food processor or blender, combine the eggplant, minced garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, cayenne pepper, coriander, black pepper, and salt.
6. Blend until smooth and creamy. Taste and adjust seasoning, adding more cayenne pepper if you like it spicier.

7. Transfer the babaganoush to a serving bowl.

   Image