Baba Ganoush Recipe
roasted eggplant dip, infused with tahini, lemon, garlic and shallots, served with crumbled feta, serrano slices and toasted walnuts.
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.
Baba Ganoush
Method
Preparation
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants in half lengthwise and place them cut-side down on a baking sheet lined with parchment paper.
- 3
Roast in the preheated oven for 30-40 minutes, or until the flesh is soft and the skin is wrinkled. Remove from the oven and let cool.
- 4
Preparing the Baba Ganoush
Once the eggplants are cool, scoop out the flesh and place it in a food processor.
- 5
- 6
Blend until smooth and creamy, scraping down the sides as necessary.
- 7
Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8
Serving
Transfer the baba ganoush to a serving bowl.
- 9
Top with crumbled feta, sliced serrano pepper, and toasted walnuts.
- 10
Garnish with chopped fresh parsley and serve with pita bread or fresh vegetables.