Easy Babaganoush
Easy Babaganoush
Ingredients
- 2 eggplants
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, juiced
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon ground cumin
- 1/4 teaspoon smoked paprika, for garnish
- 1 tablespoon olive oil, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Using a fork, poke several holes all over the 2 eggplants. This allows steam to escape during baking and prevents them from bursting.
⏱️ 2 min
- 3
Place the poked eggplants on the prepared baking sheet and bake for 35 minutes, or until they are very soft and collapsed.
⏱️ 35 min•🌡️ 400
- 4
While the eggplants are baking, prepare the other ingredients: finely chop the fresh parsley, mince the garlic cloves, and squeeze the juice from 1 lemon into a small bowl.
⏱️ 8 min
- 5
Carefully remove the baked eggplants from the oven. They will be very hot.
⏱️ 1 min
- 6
Immediately place the hot eggplants in a bowl and cover the bowl tightly with a plate or plastic wrap. Let them steam for 10 minutes. This helps to loosen the skin for easier peeling.
⏱️ 10 min
- 7
Once cooled enough to handle, peel the skin off the eggplants. The skin should come off easily. Discard the skin.
⏱️ 3 min
- 8
Place the peeled eggplant flesh in a colander set over a bowl to drain any excess liquid. This step is crucial for a non-watery babaganoush. Let it drain for a few minutes.
⏱️ 3 min
- 9
Transfer the drained eggplant flesh to a clean bowl. Using a fork or a potato masher, mash the eggplant until it reaches your desired consistency – smooth or slightly chunky.
⏱️ 3 min
- 10
Add the 1/4 cup tahini, the juice from 1 lemon, minced garlic, 1 tablespoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed eggplant.
⏱️ 2 min
- 11
Mix all ingredients thoroughly until well combined and creamy. Taste and adjust seasoning (salt, pepper, lemon juice) as needed.
⏱️ 2 min
- 12
Transfer the babaganoush to a serving bowl. Create a small well in the center if desired.
⏱️ 1 min
- 13
Garnish the babaganoush with the remaining chopped parsley, a sprinkle of smoked paprika, and a generous drizzle of olive oil.
⏱️ 1 min
- 14
Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter.
Kitchen Tools
Nutrition Facts (per serving)
Easy Babaganoush
- 2 eggplants
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, juiced
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon ground cumin
- 1/4 teaspoon smoked paprika, for garnish
- 1 tablespoon olive oil, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Using a fork, poke several holes all over the 2 eggplants. This allows steam to escape during baking and prevents them from bursting.
⏱️ 2 min - 3
Place the poked eggplants on the prepared baking sheet and bake for 35 minutes, or until they are very soft and collapsed.
⏱️ 35 min•🌡️ 400 - 4
While the eggplants are baking, prepare the other ingredients: finely chop the fresh parsley, mince the garlic cloves, and squeeze the juice from 1 lemon into a small bowl.
⏱️ 8 min - 5
Carefully remove the baked eggplants from the oven. They will be very hot.
⏱️ 1 min - 6
Immediately place the hot eggplants in a bowl and cover the bowl tightly with a plate or plastic wrap. Let them steam for 10 minutes. This helps to loosen the skin for easier peeling.
⏱️ 10 min - 7
Once cooled enough to handle, peel the skin off the eggplants. The skin should come off easily. Discard the skin.
⏱️ 3 min - 8
Place the peeled eggplant flesh in a colander set over a bowl to drain any excess liquid. This step is crucial for a non-watery babaganoush. Let it drain for a few minutes.
⏱️ 3 min - 9
Transfer the drained eggplant flesh to a clean bowl. Using a fork or a potato masher, mash the eggplant until it reaches your desired consistency – smooth or slightly chunky.
⏱️ 3 min - 10
Add the 1/4 cup tahini, the juice from 1 lemon, minced garlic, 1 tablespoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed eggplant.
⏱️ 2 min - 11
Mix all ingredients thoroughly until well combined and creamy. Taste and adjust seasoning (salt, pepper, lemon juice) as needed.
⏱️ 2 min - 12
Transfer the babaganoush to a serving bowl. Create a small well in the center if desired.
⏱️ 1 min - 13
Garnish the babaganoush with the remaining chopped parsley, a sprinkle of smoked paprika, and a generous drizzle of olive oil.
⏱️ 1 min - 14
Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter.