Mediterranean

Baba Ganoush

Name: Baba Ganoush
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (about 2 lbs total); 1/4 cup tahini; 3 tbsp fresh lemon juice; 2 cloves garlic (minced); 1/4 cup extra virgin olive oil (plus more for drizzling); 1/2 tsp ground cumin; salt to taste; smoked paprika and fresh parsley for garnish

A smoky roasted eggplant dip.

45 minutes

Serves 4

Snack

Contains common allergens

Sesame

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Instructions

6 steps

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the eggplants in half lengthwise and lightly brush the cut sides with olive oil.

2
Place the eggplant halves cut-side down on the baking sheet. Roast for 35-45 minutes until the skin is wrinkled and the flesh is very tender and collapsing.
3
Remove from the oven and let cool for 10 minutes. Scoop out the soft flesh with a spoon, discarding the skin. Place the flesh in a fine-mesh strainer over a bowl and let excess liquid drain for 5 minutes.
4
Transfer the drained eggplant to a mixing bowl. Using a fork, mash the eggplant until it breaks down into a chunky dip (do not use a food processor if you want an authentic texture).
5
Stir in the tahini, lemon juice, minced garlic, cumin, and salt. Mix thoroughly. Slowly drizzle in the 1/4 cup of olive oil while stirring vigorously to emulsify.
6
Transfer to a serving bowl, drizzle with additional olive oil, and garnish with a sprinkle of smoked paprika and chopped fresh parsley.

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