Baba Ghanouj New Recipe
Make Baba Ghanouj New Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 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 crisscross pattern. Drizzle with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet lined with parchment paper.
- 2
Bake
Bake the eggplants in the preheated oven for about 30-35 minutes, or until the flesh is soft and the skin is charred. Remove from the oven and let them cool.
- 3
Prepare the Garlic
While the eggplants are cooling, peel the garlic cloves. You can roast them alongside the eggplants for a sweeter flavor or use them raw for a bolder taste.
Blending
- 4
Scoop the Flesh
Once the eggplants are cool enough to handle, scoop out the flesh and discard the skins. Place the eggplant flesh in a food processor.
- 5
Add Other Ingredients
Add tahini, roasted or raw garlic, lemon juice, salt, ground cumin, and paprika to the food processor.
- 6
Blend
Pulse the mixture until smooth and creamy. If the mixture is too thick, you can add a little water or more olive oil to achieve your desired consistency.
- 7
Taste and Adjust
Taste the Baba Ghanouj and adjust seasoning by adding more salt, lemon juice, or tahini to your liking.
Garnishing
- 8
Serve
Transfer the Baba Ghanouj to a serving bowl. Drizzle with olive oil and sprinkle with chopped fresh parsley and additional paprika for garnish.
- 9
Accompany
Serve with pita bread, fresh vegetables, or crackers for dipping.
