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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Eggplant
Roast the Eggplants
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork several times to allow steam to escape. Place them on a baking sheet and roast in the preheated oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Cool and Scoop Out Flesh
Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes. Cut them in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
Blending the Ingredients
Combine Ingredients
In a food processor, add the roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, salt, and smoked paprika.
Blend Until Smooth
Pulse the mixture until smooth and creamy. If the dip is too thick, you can add a little water or more olive oil until you reach your desired consistency.
Taste and Adjust Seasoning
Taste the Baba Ganoush and adjust the seasoning with more salt, black pepper, or lemon juice as needed.
Garnish
Transfer the Baba Ganoush to a serving bowl, drizzle with a little olive oil, and garnish with chopped fresh parsley.
Serving
Serve with Pita
Serve the Baba Ganoush with warm pita bread for dipping.