Baba Ghanoush Recipe
A delicious dip made from roasted eggplant, tahini, and spices.
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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 place them cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the skins are charred and the eggplant is soft. Remove from the oven and let them cool.
- 2
Scoop the Flesh
Once the roasted eggplants are cool enough to handle, scoop out the flesh with a spoon and discard the skins. Place the flesh in a food processor.
- 3
Blend the Ingredients
Add tahini, garlic, lemon juice, olive oil, salt, ground cumin, and paprika to the food processor with the eggplant flesh. Process until smooth and creamy.
- 4
Adjust Seasoning
Taste the baba ghanoush and adjust the seasoning with additional salt, black pepper, or lemon juice as desired. Blend again if needed.
- 5
Garnish and Serve
Transfer the baba ghanoush to a serving bowl. Drizzle with a little olive oil, sprinkle with chopped fresh parsley, and a dash of paprika for garnish. Serve with pita bread or vegetable sticks.
