Baba Ganoush Recipe

Time50m

Serves4

A creamy dip made from roasted eggplant, tahini, and spices.

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Ingredients

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1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife. Brush the cut sides with olive oil and place them cut side down on a baking sheet. Roast for about 30-40 minutes, or until the flesh is soft and the skin is wrinkled.
2
Prepare the Dip
Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add tahini, lemon juice, garlic, cumin, salt, and some black pepper. Blend until smooth and creamy.
3
Adjust Flavor
Taste and adjust seasoning as needed, adding more salt, lemon juice, or tahini to achieve your desired flavor.
4
Serve
Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and garnish with chopped parsley. Serve with pita bread or vegetable sticks.