Baba Ganoush (v) Recipe
Roasted eggplant dip made with tahini paste, lemon, garlic, parsley, and mint.
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Ingredients
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Main Ingredients
Herbs and Seasoning
Method
Preparation of Eggplant
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife in a criss-cross pattern. Drizzle with olive oil and sprinkle with a pinch of salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the flesh is soft and the skin is charred.
- 2
Cooling the Eggplant
Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes. Once cool enough to handle, scoop out the flesh and discard the skin.
Blending the Dip
- 3
Combining Ingredients
In a food processor, combine the roasted eggplant flesh, tahini paste, lemon juice, minced garlic, ground cumin, and a pinch of salt.
- 4
Blending
Blend the mixture until smooth. You can add a little water if the dip is too thick.
- 5
Adjusting Flavor
Taste the baba ganoush and adjust the seasoning if necessary. Add more lemon juice, salt, or tahini to your liking.
Finishing Touches
- 6
Adding Herbs
Finely chop the fresh parsley and mint. Stir them into the blended mixture. Reserve a little for garnish.
- 7
Serving
Transfer the baba ganoush to a serving bowl. Drizzle with olive oil and sprinkle with paprika and the reserved herbs. Serve with pita bread or vegetable sticks.
