Baba Ganoush

As seen on

Love & Lemons

Total Time

1 hr 30 mins

Prep Time

30 mins

Cook Time

1 hr

Rating

(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

Beginner Vegetarian Gluten-Free Healthy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Baba Ganoush

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

More recipes by Love & Lemons