Baba Ganoush Recipe

Preheat the oven. Preheat your oven to 425°F (220°C) and position the rack in the top third of the oven. Line a large baking sheet with aluminum foil.
Prepare eggplant. Slice each eggplant in half lengthwise. Use a sharp knife to score (slice) shallow slits in the flesh side, then generously sprinkle with salt. Let them rest for approximately 10-15 minutes. Then, use a paper towel to wipe away as much moisture and salt as possible. Transfer the eggplant halves to the prepared baking sheet, flesh-side-down. Drizzle with olive oil and sprinkle with salt and pepper.
Roast. Transfer the baking sheet to the preheated oven and roast for 30-40 minutes or until the eggplants are completely softened and the skins are charred and shriveled.
Steam and drain: Remove the baking sheet from the oven and cover with foil. Steam for 5–10 minutes, then remove the foil and transfer the eggplants to a fine mesh strainer. Let the eggplant drain (and cool) for 10-15 minutes.
Blend and process. Carefully peel away the skin from the eggplant flesh and transfer to the bowl of a large food processor. Add 1-2 tablespoons of lemon juice, ½ teaspoon of salt, ½ teaspoon of black pepper, 2 tablespoons of olive oil, ⅓ cup of tahini, and 1-2 minced garlic cloves. Process until smooth and creamy.
Season as needed. Taste and adjust the seasoning, adding more salt, pepper, or tahini as needed.
Serve: Spoon into a serving bowl. Serve garnished with freshly chopped parsley, olive oil, and sesame seeds, if desired. Serve with pita bread, fresh veggies, and crackers.

Ingredients

For the Roasted Eggplant

For the Baba Ganoush

Instructions

Notes

Nutrition