This baba ganoush recipe is the most delicious and It’s easy to make! You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices.
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Course Appetizer
Cuisine Middle Eastern
Servings 4portions
Calories 219kcal
Equipment
Weighing scales
Chopping board
Chefs knife
Oven
Oven tray
Baking parchment
Mixing bowl
Whisk
Spoon
Serving bowl
Ingredients
2 eachEggplant(Large)
1 each Lemon
2eachGarlic cloves
100mlWhite sesame tahini
30mlOlive oil
20gParsley (chopped)
1teaspoonPink salt(to taste )
½ teaspoonCumin powder(to taste )
1pinchSmoked paprika(to taste )
Method
Preheat the oven to 450f / 230c with a rack in the upper third of the oven. Line a baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise, score in a crisscross pattern and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture. (This step can be done the day before and left to drip overnight)
Discard all of the eggplant drippings, drain and wipe out the bowl, and put the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley, salt and cumin. Season to taste with more salt and lemon juice, if you’d like a more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top.