Baba Ganoush
Total Time
1 hr 30 mins
Prep Time
30 mins
Cook Time
1 hr
Rating
4.99 out of 5 stars
(60)
Ingredients
4 servings
- 2 medium eggplants, pierced with a knife or fork
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves
- ½ teaspoon sea salt
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes, optional
- Pita bread, for serving
- Veggies, for serving
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Preparation
Step 1
Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
Step 2
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Step 3
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
Step 4
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Step 5
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Chef's notes
For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.
