Babaghanoush - A Delicious Dip Recipe That Pairs With Crispy Melts
Get ready to embark on a flavor journey. We have a sensational dip that's adjusted for dysphagia diets, and we're thrilled to share the recipe with you!
1. Preheat your oven to 375°F (190°C).
2. Wash the eggplant and pierce it with a fork in several places to prevent it from bursting during roasting.
3. Place the eggplant on a baking sheet and roast it in the preheated oven for about 45-60 minutes or until the skin is charred and the flesh is soft. You should be able to easily pierce the eggplant with a fork.
4. Remove the eggplant from the oven and let it cool for a few minutes.
5. Scoop out the eggplant flesh and place it in a food processor.
6. Add tahini, minced garlic, a squeeze of lemon juice, and ground cumin.
7. Blend until smooth. You may add olive oil or more lemon juice to achieve your desired consistency - whether it's a smooth purée or a slightly coarse texture. Adjust the seasoning as needed.
8. Serve & Delight with Crispy Melts ✨
Please consult www.iddsi.org to learn how to test whether your desired consistency has been reached.