Baba Ganoush
A smoky roasted eggplant dip.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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