Baba Ghannouj Recipe
Mashed roasted Eggplant with Tahini sauce, Garlic & Lemon Juice
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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. Roast for about 30-40 minutes, or until the skin is charred and the flesh is soft.
- 2
Prepare Garlic
While the eggplants are roasting, peel the garlic cloves and chop them finely.
Mixing Ingredients
- 3
Scoop the Flesh
Once the eggplants are roasted and cooled slightly, scoop out the flesh with a spoon and place it in a mixing bowl.
- 4
Combine Ingredients
Add tahini, chopped garlic, lemon juice, olive oil, salt, and ground cumin to the bowl with the eggplant. Mix well until you achieve a smooth consistency.
- 5
Adjust Seasoning
Taste the mixture and adjust seasoning as needed. You can add more salt, lemon juice, or tahini according to your preference.
Serving
- 6
Garnish and Serve
Transfer the baba ghannouj to a serving dish. Drizzle with olive oil, sprinkle paprika, and garnish with fresh parsley. Serve with pita bread or fresh vegetables.
