Baba Ghanoush Recipe
Roasted eggplant, tahini, garlic, lemon, parsley
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Ingredients
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Roasting the Eggplant
Baba Ghanoush Mixture
Garnish
Method
Roasting the Eggplant
- 1
Prepare the eggplants
Preheat your oven to 425°F (220°C). Wash the eggplants and prick them a few times all over with a fork to allow steam to escape.
- 2
Place the eggplants on a parchment-lined baking sheet. Lightly brush them with 1 tablespoon of olive oil.
- 3
Roast the eggplants for 35–40 minutes, turning once halfway through, until the skins are charred and the flesh is very soft.
- 4
Remove the eggplants from the oven and let them cool for 10–15 minutes until they are safe to handle.
- 5
Once cooled, slice the eggplants open and scoop out the soft flesh. Discard the skins.
Preparing the Baba Ghanoush Mixture
- 6
Place the roasted eggplant flesh in a fine mesh strainer or colander and let it drain for 10 minutes to remove excess moisture.
- 7
Transfer the drained eggplant to a food processor or mixing bowl.
- 8
Add tahini, minced garlic, lemon juice, salt, and ground cumin (if using) to the eggplant.
- 9
Blend in the food processor or mash with a fork or potato masher until smooth and creamy. Taste and adjust seasoning as needed.
Garnishing and Serving
- 10
Transfer the baba ghanoush to a serving bowl. Create a shallow well in the center using the back of a spoon.
- 11
Drizzle 1 tablespoon of olive oil into the well. Sprinkle with chopped parsley and paprika (if using).
- 12
Serve with warm pita bread, pita chips, or fresh vegetables.
