Baba Ganoush Recipe

Inspired by Cedar

Time50m

Serves4

Smoked eggplant mixed with tahini, olive oil, and lemon juice.

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Ingredients

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1
Prepare the Eggplant
Preheat your grill or oven to 400°F (200°C). Poke holes in the eggplants with a fork and place them on the grill or in the oven. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
2
Cool and Scoop
Remove the eggplants from the grill/oven and let them cool slightly. Once cool enough to handle, scoop out the flesh and discard the skin.
3
Blend Ingredients
In a food processor, combine the roasted eggplant flesh, tahini, olive oil, lemon juice, garlic, salt, and ground cumin. Blend until smooth and creamy.
4
Adjust Seasoning
Taste the baba ganoush and adjust seasoning if needed, adding more salt or lemon juice to your preference.
5
Serve
Transfer the baba ganoush to a serving bowl, drizzle with more olive oil, and sprinkle paprika and chopped parsley on top. Serve with pita bread or vegetable sticks.