Baba Ghannuj Recipe
Purée of roasted eggplant, garlic, lemon juice & tahini
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 30-35 minutes, or until the eggplants are soft and the skin is charred.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves. You can roast them alongside the eggplant for a milder flavor, or use them raw for a stronger taste.
- 3
Blend the Ingredients
Once the eggplants are roasted and cooled slightly, scoop out the flesh and place it in a food processor. Add the roasted or raw garlic, tahini, lemon juice, salt, ground cumin, and paprika. Blend until smooth and creamy.
- 4
Adjust Seasoning
Taste the baba ghannuj and adjust the seasoning if necessary, adding more salt or lemon juice to your preference.
- 5
Serve
Transfer the baba ghannuj to a serving bowl, drizzle with olive oil, and garnish with chopped parsley. Serve with pita bread or fresh vegetables.
