Eggplant Dip with Scallions and Cilantro

Name: Eggplant Dip with Scallions and Cilantro
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 2 (12-ounce), eggplants; 1 tablespoon, lemon juice, plus extra for seasoning; 1 , garlic clove, minced to paste; 1 teaspoon, table salt; ¼ cup, tahini; ¼ cup, extra-virgin olive oil, divided; 2 , scallions, sliced thin; 2 tablespoons, chopped fresh cilantro; ½ teaspoon, ground cumin, plus extra for seasoning; ¼ teaspoon, red pepper flakes, plus extra for seasoning

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Appears in Cook's Country August/September 2021

This creamy, smoky roasted eggplant dip is easy to make and infinitely customizable.

SERVES4

TIME1¼ hours

Eggplant Dip with Scallions and Cilantro

WHY THIS RECIPE WORKS

Baba ghanoush—which originated in Lebanon and has become increasingly well-known worldwide—is a deeply flavored dip made from fire-roasted eggplant enriched with tahini and seasoned with lemon and garlic. Baba ghanoush is delightfully adapt...

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