Baba Ghanouj Recipe

Time1h

Serves4

Roasted eggplant, tahini, garlic, and lemon.

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Ingredients

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1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
2
Cool the Eggplant
Remove the eggplant from the oven and let it cool for about 10-15 minutes until it's manageable to handle. Scoop the soft flesh out of the skin and place it in a mixing bowl.

3
Blend Ingredients
In the bowl with the eggplant flesh, add the tahini, minced garlic, lemon juice, olive oil, salt, and ground cumin. Use a fork or a food processor to blend until smooth and creamy.
4
Adjust Seasoning
Taste the mixture and adjust the seasoning if necessary by adding more salt or lemon juice, according to your preference.

5
Garnish and Serve
Transfer the baba ghanouj to a serving dish. Drizzle with some olive oil and sprinkle paprika on top. Garnish with chopped fresh parsley. Serve with pita bread or vegetable sticks.