Baba Ganoush Recipe
Roasted eggplant blended with tahini, garlic, lemon juice and olive oil.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the eggplant is soft and the skin is wrinkled.
- 2
Extract the Flesh
Once the eggplants are roasted, remove them from the oven and let them cool for a few minutes. Scoop out the soft flesh with a spoon and discard the skin.
- 3
Blend Ingredients
In a food processor, combine the roasted eggplant flesh, tahini, garlic cloves, lemon juice, olive oil, salt, and ground cumin. Blend until smooth and creamy.
- 4
Adjust Seasoning
Taste the baba ganoush and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 5
Serve
Transfer the baba ganoush to a serving bowl. Drizzle with additional olive oil and sprinkle paprika and chopped parsley on top for garnish. Serve with pita bread or vegetables.
