Baba Ghanouj Recipe
Roasted eggplant blended with tahini, lemon juice, and garlic.
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Ingredients
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Ingredients
Method
Instructions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and place it cut-side down on a baking sheet. Roast for about 40 minutes, or until the skin is charred and the flesh is soft.
- 2
Scoop the Flesh
Once the eggplant is 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, lemon juice, garlic, olive oil, salt, and ground cumin. Blend until smooth and creamy.
- 4
Adjust Seasoning
Taste the Baba Ghanouj and adjust seasoning with more salt or lemon juice if necessary. If the mixture is too thick, add a little water to reach your desired consistency.
- 5
Garnish and Serve
Transfer the Baba Ghanouj to a serving bowl. Drizzle with olive oil, sprinkle with paprika, and garnish with fresh parsley. Serve with pita bread or vegetable sticks.