Active Time 10 Mins
Total Time 45 Mins
Serves 8 (serving size: about 1/3 cup)
By Adam Hickman /Cooking Light.com
Typically known as Baba Ganoush, this eggplant dip differs from the traditional version in that it’s missing tahini (or ground sesame seeds).
Despite its ho-hum looks, this eggplant dip will truly surprise and impress you with its delicious flavor
Heat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan.
Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes.
Uncover and mash any large pieces of eggplant with a potato masher or the back of a spoon. Transfer to a medium bowl, and sprinkle with parsley.