¼ to ½ tsp garlic powder, depending on how much garlic you like
1½ tsp paprika
1 tsp sesame oil (optional)
A small handful of fresh cilantro (optional but recommended)
Salt and freshly cracked black pepper, to taste
Instructions
Preheat oven to 350⁰F. Slice the eggplant in half lengthwise and place cut side down onto a baking tray. Roast in the oven for 45 to 60 minutes, or until fresh is very soft. Set cooked eggplant aside to cool.
In a food processor, blend the garlic, tahini, lemon juice, garlic powder, and paprika together until smooth. Scrape the eggplant flesh into the food processor and blend until smooth. Add the sesame oil (if using), and cilantro, process until cilantro is chopped up. Season with salt and pepper and blend until combined. Serve with vegetable sticks and/or crackers. Store dip in a sealed container in the fridge.
Recipe by Radiant Rachels at https://radiantrachels.com/smokey-vegan-baba-ganoush/