Baba Ghanouj Recipe
Make Baba Ghanouj 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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Breakfast
Method
Breakfast
- 1
Roast the eggplants
Preheat the oven to 450°F (230°C). Prick the eggplants with a fork and brush them lightly with olive oil. Place on a baking sheet and roast until the skins are charred and the flesh is soft, about 40-45 minutes. Remove from oven and let cool slightly.
- 2
Prepare the flesh
Once cool enough to handle, halve the eggplants lengthwise and scoop out the soft flesh. Transfer to a fine-mesh sieve or clean towel to drain excess moisture for 10-15 minutes, then roughly mash.
- 3
Blend the dip
In a food processor or mixing bowl, combine the eggplant flesh, tahini, fresh lemon juice, minced garlic, salt, and ground cumin. Blend or whisk until creamy and smooth. With the processor running (or while whisking), drizzle in olive oil until the mixture is glossy and emulsified. Taste and adjust salt or lemon juice as needed.
- 4
Finish and garnish
Transfer the baba ganouj to a serving bowl. Drizzle with a little extra olive oil and sprinkle chopped parsley on top. Finish with a light dusting of smoked paprika if desired.
