Baba Ghanoush Recipe
Smoky eggplant dip served with pita.
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Eggplant
- 1
Roasting 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 skin is charred and the flesh is soft.
- 2
Cooling the Eggplant
Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes. Then scoop out the soft flesh into a bowl, discarding the skins.
Making Baba Ghanoush
- 3
Blending Ingredients
In a food processor, combine the roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, salt, ground cumin, and smoked paprika. Blend until smooth and creamy.
- 4
Adjusting Flavor
Taste the baba ghanoush and adjust seasoning if necessary. You can add more lemon juice or salt according to your preference.
- 5
Garnishing
Transfer the baba ghanoush to a serving bowl, drizzle with olive oil, and sprinkle with chopped fresh parsley for garnish.
Serving
- 6
Serving with Pita
Serve the baba ghanoush with warm pita bread, cut into triangles for dipping.