Baba Ghanoush
Baba Ghanoush
Ingredients
- 2 eggplant, medium (about 1 1/2 pounds total)
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon pomegranate seeds, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Pierce each eggplant several times with a fork. Place the eggplants on the prepared baking sheet.
⏱️ 2 min
- 3
Roast the eggplants for 40-45 minutes, or until they are very soft and collapsed. The skin should be charred and wrinkly. Flip them halfway through cooking for even roasting.
⏱️ 45 min•🌡️ 400
- 4
Once roasted, remove the eggplants from the oven and place them in a colander set over a bowl. Let them cool for about 15-20 minutes, allowing excess liquid to drain. This step is crucial for a non-watery baba ghanoush.
⏱️ 20 min
- 5
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin. Place the eggplant flesh in a bowl.
⏱️ 5 min
- 6
Mash the eggplant flesh with a fork until mostly smooth, leaving some small chunks for texture if desired. Alternatively, for a smoother dip, you can pulse it a few times in a food processor, but be careful not to over-process as it can become gluey.
⏱️ 3 min
- 7
Add the tahini, lemon juice, minced garlic, 2 tablespoons of extra virgin olive oil, cumin, salt, and black pepper to the mashed eggplant. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 8
Taste the baba ghanoush and adjust seasoning as needed. You may want more lemon juice, salt, or even a pinch more cumin.
⏱️ 2 min
- 9
Transfer the baba ghanoush to a serving bowl. Drizzle with a little extra virgin olive oil, garnish with chopped fresh parsley and optional pomegranate seeds.
⏱️ 3 min
- 10
For best flavor, cover and refrigerate the baba ghanoush for at least 30 minutes before serving to allow the flavors to meld. Serve with pita bread, fresh vegetables, or as a side dish.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Baba Ghanoush
- 2 eggplant, medium (about 1 1/2 pounds total)
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon pomegranate seeds, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Pierce each eggplant several times with a fork. Place the eggplants on the prepared baking sheet.
⏱️ 2 min - 3
Roast the eggplants for 40-45 minutes, or until they are very soft and collapsed. The skin should be charred and wrinkly. Flip them halfway through cooking for even roasting.
⏱️ 45 min•🌡️ 400 - 4
Once roasted, remove the eggplants from the oven and place them in a colander set over a bowl. Let them cool for about 15-20 minutes, allowing excess liquid to drain. This step is crucial for a non-watery baba ghanoush.
⏱️ 20 min - 5
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin. Place the eggplant flesh in a bowl.
⏱️ 5 min - 6
Mash the eggplant flesh with a fork until mostly smooth, leaving some small chunks for texture if desired. Alternatively, for a smoother dip, you can pulse it a few times in a food processor, but be careful not to over-process as it can become gluey.
⏱️ 3 min - 7
Add the tahini, lemon juice, minced garlic, 2 tablespoons of extra virgin olive oil, cumin, salt, and black pepper to the mashed eggplant. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 8
Taste the baba ghanoush and adjust seasoning as needed. You may want more lemon juice, salt, or even a pinch more cumin.
⏱️ 2 min - 9
Transfer the baba ghanoush to a serving bowl. Drizzle with a little extra virgin olive oil, garnish with chopped fresh parsley and optional pomegranate seeds.
⏱️ 3 min - 10
For best flavor, cover and refrigerate the baba ghanoush for at least 30 minutes before serving to allow the flavors to meld. Serve with pita bread, fresh vegetables, or as a side dish.
⏱️ 30 min