Baba Ghanouj Recipe
Roasted eggplant blended with tahini, garlic, and lemon juice.
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh in a criss-cross pattern. Place the eggplant halves cut-side up on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt. Roast in the preheated oven for 30-40 minutes, or until the flesh is soft and slightly charred.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves. You can roast them alongside the eggplant for a milder flavor or keep them raw for a more pungent taste.
- 3
Blend the Ingredients
Once the eggplant is roasted and has cooled slightly, scoop the flesh into a food processor. Add the tahini, roasted or raw garlic, lemon juice, olive oil, salt, and ground cumin. Blend until smooth and creamy.
- 4
Adjust Seasoning
Taste the baba ghanouj and adjust the seasoning as necessary. You can add more lemon juice, salt, or cumin according to your preference.
- 5
Serve
Transfer the baba ghanouj to a serving bowl, drizzle with a little extra olive oil, and sprinkle with paprika and chopped fresh parsley. Serve with pita bread or fresh vegetables.
