Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife in a crisscross pattern. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, until the flesh is soft and the skin is charred.
- 2
Prepare the Dip
Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add tahini, crushed garlic, lemon juice, olive oil, salt, and smoked paprika. Process until smooth and creamy, scraping down the sides as needed.
- 3
Garnish and Serve
Transfer the baba ganoush to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped fresh parsley. Serve with pita bread or fresh vegetables.
