Baba Ghanoush Recipe

Inspired by Lazia

Time1h

Serves4

Make Baba Ghanoush Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

1
Roasting the Eggplants
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the skin is charred and the flesh is soft and tender.
2
Cooling and Scooping
Once the eggplants are roasted, remove them from the oven and let them cool for about 10 minutes. Using a spoon, scoop the flesh out of the skins and place it in a mixing bowl.
3
Blending the Ingredients
Add tahini, minced garlic, lemon juice, olive oil, salt, ground cumin, and paprika to the bowl with the eggplant flesh. Using a fork or a food processor, blend the mixture until smooth and creamy. Adjust seasoning to taste if necessary.
4
Garnishing
Transfer the Baba Ghanoush to a serving bowl. Drizzle a little olive oil on top and sprinkle with fresh chopped parsley for garnish.