Baba Ganoush
A smoky, silky Middle Eastern eggplant dip made by charring eggplants until the flesh is tender, then blending with tahini, lemon, and garlic. Serve with warm pita bread or fresh vegetables for dipping.
Ingredients
- 2 large eggplants, halved lengthwise
- 3 tbsp tahini (sesame paste)
- 2 tbsp fresh lemon juice
- 2 cloves garlic cloves, minced
- 3 tbsp extra-virgin olive oil
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 tbsp fresh flat-leaf parsley, chopped
- 6 pitas pita bread or pita chips, warmed
Instructions
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1
Preheat oven to 450°F or set your broiler to high. Line a baking sheet with foil.
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2
Place 2 halved lengthwise large eggplants cut-side down on the prepared baking sheet. Roast on the highest oven rack for 35-45 minutes until the skin is charred and the flesh is completely collapsed and very soft.
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3
Let the eggplants cool until safe to handle. Scoop out the flesh into a colander set over a bowl and let drain for 10 minutes. Discard the charred skin.
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4
Transfer the drained eggplant flesh to a food processor or large bowl. Add 3 tbsp tahini (sesame paste), 2 tbsp fresh lemon juice, 2 cloves minced garlic cloves, 3 tbsp extra-virgin olive oil, 3/4 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin.
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5
Pulse until combined but slightly chunky, or mash with a fork for a rustic texture. Taste and adjust seasoning.
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6
Transfer to a serving plate, spread with a spoon well, drizzle remaining olive oil on top, and garnish with 2 tbsp chopped fresh flat-leaf parsley and a pinch more smoked paprika. Serve with 6 pitas warmed pita bread or pita chips.