Baba Ghanoush 9” X 12” Recipe
Make Baba Ghanoush 9” X 12” Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Vegetables
Condiments
Garnish
Method
Preparation
- 1
Roast the Eggplants
Preheat your oven to 400°F (200°C). Prick the eggplants all over with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Prepare the Garlic
While the eggplants are roasting, peel the cloves of garlic. You can roast them alongside the eggplants by wrapping them in foil and placing them on the baking sheet or simply set them aside to be used raw later.
Blending
- 3
Combine Ingredients
Once the eggplants are roasted and cooled slightly, scoop out the flesh into a food processor. Add the roasted or raw garlic, tahini, lemon juice, olive oil, salt, and ground cumin.
- 4
Blend Until Smooth
Blend the mixture until smooth and creamy. If the mixture is too thick, you can add a little water or olive oil to reach your desired consistency.
Serving
- 5
Garnish and Serve
Transfer the Baba Ghanoush to a serving dish. Drizzle with olive oil, sprinkle with paprika, and garnish with chopped parsley. Serve with pita bread, crackers, or fresh vegetables.
