Baba Ghanouj Recipe

Time45m

Serves4

Grilled eggplant blended with tahini, garlic, lemon juice, and olive oil.

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Ingredients

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1
Grill the Eggplant
Preheat your grill to medium-high heat. Pierce the eggplants a few times with a fork to prevent them from bursting. Grill the eggplants for about 20-30 minutes, turning occasionally, until the skin is charred and the flesh is soft. Remove from the grill and allow to cool.
2
Prepare the Garlic
While the eggplant is cooling, peel the garlic cloves and mince them finely. Set aside.
3
Scoop out the Eggplant
Once the eggplants are cool enough to handle, slice them in half lengthwise and scoop out the soft flesh with a spoon, discarding the charred skin.

4
Blend the Ingredients
In a food processor, combine the grilled eggplant flesh, tahini, minced garlic, lemon juice, olive oil, salt, and ground cumin. Pulse until smooth and creamy. Adjust seasoning to taste.

5
Garnish and Serve
Transfer the baba ghanouj to a serving dish. Drizzle with a little extra olive oil and sprinkle with paprika and chopped fresh parsley. Serve with pita bread or fresh vegetables.