Baba Ghanoush Recipe
Roasted eggplant blended with tahini, lemon juice, and garlic.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Roast the Eggplant
Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork. Place them on a baking sheet and roast for about 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let cool for a few minutes.
Prepare the Garlic
While the eggplants are cooling, peel and mince the garlic cloves. Set aside.
Scoop the Flesh
Once the eggplants are cool enough to handle, cut them in half and scoop out the flesh into a mixing bowl, discarding the skins.
Blend the Ingredients
In the mixing bowl with the eggplant flesh, add tahini, lemon juice, minced garlic, olive oil, salt, and ground cumin. Use a fork, potato masher, or food processor to blend the mixture until smooth and creamy.
Taste and Adjust
Taste the baba ghanoush and adjust seasoning if necessary, adding more salt, lemon juice, or tahini to your liking.
Serve
Transfer the baba ghanoush to a serving bowl, drizzle with olive oil, sprinkle with paprika, and garnish with fresh parsley before serving. Enjoy with pita bread or vegetable sticks.
