A delightful twist on the classic babaganoush, this recipe offers a creamy and flavorful dip perfect for any occasion.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Place the eggplants on a baking sheet and roast them in the oven until they are soft and the skin is charred, about 45 minutes.
Turn the eggplants halfway through roasting for even cooking.
Once the eggplants are cool enough to handle, peel off the skin and discard the stems.
Use a spoon to help scrape off any stubborn skin.
In a food processor, combine the roasted eggplant flesh, tahini, yogurt, juice of the lemon, garlic, salt, and pepper.
Blend until smooth for a creamy texture, or pulse for a chunkier dip.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika, if desired.
Serve with warm pita bread or fresh vegetables for dipping.
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