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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Brush the cut sides with olive oil and sprinkle with salt. Place the eggplants cut-side down on a baking sheet and roast for about 30-35 minutes until the flesh is soft and the skin is charred.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves. You can either roast them alongside the eggplant for a milder flavor or leave them raw for a stronger taste.
- 3
Combine Ingredients
Once the eggplants are done roasting, let them cool slightly, then scoop the flesh into a mixing bowl, discarding the skin. Add the tahini, garlic, lemon juice, salt, ground cumin, and smoked paprika to the bowl.
- 4
Blend the Mixture
Using a fork or a food processor, blend the mixture until smooth and creamy. Taste and adjust seasoning with additional salt or lemon juice if desired.
- 5
Serve the Baba Ghanoush
Transfer the baba ghanoush to a serving bowl, drizzle with olive oil, and sprinkle with chopped parsley on top. Serve with pita bread on the side.