Baba Ganoush Recipe
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 with a knife. Drizzle with olive oil and sprinkle with salt. Place the cut side down on a baking sheet and roast for 30-40 minutes, or until the skin is charred and the flesh is soft.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves and finely chop or crush them.
- 3
Blend Ingredients
Once the eggplant is done roasting, let it cool for a few minutes. Scoop out the flesh and place it in a food processor. Add the tahini, garlic, lemon juice, olive oil, salt, and ground cumin. Blend until smooth and creamy.
- 4
Adjust Seasoning
Taste the baba ganoush and adjust the seasoning with more salt or lemon juice, if desired. If the mixture is too thick, you can add a little water or more olive oil to reach your desired consistency.
- 5
Serve
Transfer the baba ganoush to a serving bowl. Drizzle with olive oil, sprinkle with paprika, and garnish with chopped fresh parsley. Serve with pita bread or vegetables.
