Baba Ganoush
Baba Ganoush
Ingredients
- 2 eggplant, medium-sized, about 1 1/2 pounds total
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed, or more to taste
- 1 clove 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
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Pierce each eggplant several times with a fork. This allows steam to escape during roasting and prevents them from bursting.
⏱️ 2 min
- 3
Place the pierced eggplants on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is shriveled and charred, and the flesh is very soft when pressed.
⏱️ 40 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 15-20 minutes. This helps loosen the skin for easier peeling.
⏱️ 20 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 10 minutes to remove excess liquid. This prevents the baba ganoush from becoming watery.
⏱️ 10 min
- 6
Transfer the drained eggplant flesh to a medium bowl. Use a fork or a potato masher to mash the eggplant until mostly smooth, leaving some small chunks for texture if desired.
⏱️ 5 min
- 7
Add the tahini, lemon juice, minced garlic, extra virgin olive oil, ground cumin, salt, and black pepper to the mashed eggplant. Mix well until all ingredients are thoroughly combined and the mixture is creamy.
⏱️ 5 min
- 8
Taste the baba ganoush and adjust seasonings as needed. You might want more lemon juice, salt, or cumin depending on your preference.
⏱️ 3 min
- 9
Transfer the baba ganoush to a serving bowl. Drizzle with a little extra virgin olive oil, sprinkle with chopped fresh parsley and a pinch of paprika for garnish.
⏱️ 2 min
- 10
Serve immediately with pita bread, fresh vegetables, or as part of a mezze platter. Baba ganoush can also be covered and refrigerated for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Baba Ganoush
- 2 eggplant, medium-sized, about 1 1/2 pounds total
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed, or more to taste
- 1 clove 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
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Pierce each eggplant several times with a fork. This allows steam to escape during roasting and prevents them from bursting.
⏱️ 2 min - 3
Place the pierced eggplants on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is shriveled and charred, and the flesh is very soft when pressed.
⏱️ 40 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 15-20 minutes. This helps loosen the skin for easier peeling.
⏱️ 20 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 10 minutes to remove excess liquid. This prevents the baba ganoush from becoming watery.
⏱️ 10 min - 6
Transfer the drained eggplant flesh to a medium bowl. Use a fork or a potato masher to mash the eggplant until mostly smooth, leaving some small chunks for texture if desired.
⏱️ 5 min - 7
Add the tahini, lemon juice, minced garlic, extra virgin olive oil, ground cumin, salt, and black pepper to the mashed eggplant. Mix well until all ingredients are thoroughly combined and the mixture is creamy.
⏱️ 5 min - 8
Taste the baba ganoush and adjust seasonings as needed. You might want more lemon juice, salt, or cumin depending on your preference.
⏱️ 3 min - 9
Transfer the baba ganoush to a serving bowl. Drizzle with a little extra virgin olive oil, sprinkle with chopped fresh parsley and a pinch of paprika for garnish.
⏱️ 2 min - 10
Serve immediately with pita bread, fresh vegetables, or as part of a mezze platter. Baba ganoush can also be covered and refrigerated for up to 3-4 days.