Smoky Eggplant Baba Ghanoush
Smoky Eggplant 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
- 1/4 teaspoon smoked paprika, (optional, for extra smokiness)
- 1/2 teaspoon salt, , or to taste
- 1/4 teaspoon black pepper, , or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 pita bread, or vegetable sticks, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pierce each eggplant several times with a fork. This prevents them from exploding in the oven and allows steam to escape. Place the eggplants directly on the prepared baking sheet.
⏱️ 2 min
- 3
Roast the eggplants in the preheated oven for 30-35 minutes, or until they are very soft and collapsed. Their skin should be charred and wrinkly. Alternatively, you can char the eggplants directly over an open flame on a gas stove or grill for a more intense smoky flavor, turning frequently until the skin is blackened and blistered and the flesh is soft.
⏱️ 35 min•🌡️ 400
- 4
Once roasted, remove the eggplants from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap or a plate and let them steam for 10-15 minutes. This makes the skin easier to peel.
⏱️ 15 min
- 5
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin. Place the soft eggplant flesh in a colander set over a bowl and let it drain for 5 minutes to remove excess liquid. This prevents the baba ghanoush from becoming watery.
⏱️ 7 min
- 6
Transfer the drained eggplant flesh to a medium bowl. Add the tahini, fresh lemon juice, minced garlic, 2 tablespoons of extra virgin olive oil, ground cumin, smoked paprika (if using), salt, and black pepper.
⏱️ 3 min
- 7
Mash the ingredients together with a fork until mostly smooth, leaving some small chunks for texture if desired. Alternatively, for a smoother consistency, you can pulse the mixture a few times in a food processor, being careful not to over-process as it can become gluey.
⏱️ 3 min
- 8
Taste and adjust seasonings as needed. You may want more salt, lemon juice, or a touch more olive oil.
⏱️ 1 min
- 9
Transfer the baba ghanoush to a serving dish. Drizzle with a little extra virgin olive oil and garnish with chopped fresh parsley.
⏱️ 2 min
- 10
Serve immediately with warm pita bread, fresh vegetables, or crackers. Baba ghanoush can also be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Smoky Eggplant 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
- 1/4 teaspoon smoked paprika, (optional, for extra smokiness)
- 1/2 teaspoon salt, , or to taste
- 1/4 teaspoon black pepper, , or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 pita bread, or vegetable sticks, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pierce each eggplant several times with a fork. This prevents them from exploding in the oven and allows steam to escape. Place the eggplants directly on the prepared baking sheet.
⏱️ 2 min - 3
Roast the eggplants in the preheated oven for 30-35 minutes, or until they are very soft and collapsed. Their skin should be charred and wrinkly. Alternatively, you can char the eggplants directly over an open flame on a gas stove or grill for a more intense smoky flavor, turning frequently until the skin is blackened and blistered and the flesh is soft.
⏱️ 35 min•🌡️ 400 - 4
Once roasted, remove the eggplants from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap or a plate and let them steam for 10-15 minutes. This makes the skin easier to peel.
⏱️ 15 min - 5
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin. Place the soft eggplant flesh in a colander set over a bowl and let it drain for 5 minutes to remove excess liquid. This prevents the baba ghanoush from becoming watery.
⏱️ 7 min - 6
Transfer the drained eggplant flesh to a medium bowl. Add the tahini, fresh lemon juice, minced garlic, 2 tablespoons of extra virgin olive oil, ground cumin, smoked paprika (if using), salt, and black pepper.
⏱️ 3 min - 7
Mash the ingredients together with a fork until mostly smooth, leaving some small chunks for texture if desired. Alternatively, for a smoother consistency, you can pulse the mixture a few times in a food processor, being careful not to over-process as it can become gluey.
⏱️ 3 min - 8
Taste and adjust seasonings as needed. You may want more salt, lemon juice, or a touch more olive oil.
⏱️ 1 min - 9
Transfer the baba ghanoush to a serving dish. Drizzle with a little extra virgin olive oil and garnish with chopped fresh parsley.
⏱️ 2 min - 10
Serve immediately with warm pita bread, fresh vegetables, or crackers. Baba ghanoush can also be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days.