Baba Ganoush

Name: Baba Ganoush
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 large eggplants, halved lengthwise; 3 tbsp tahini (sesame paste); 2 tbsp fresh lemon juice; 2 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

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.

55 minEasyServes 6120 cal/serving

Middle EasternAppetizerOvenVeganMediterraneanLow CarbHalal-friendlyDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 large eggplants, halved lengthwise
3 tbsp tahini (sesame paste)
2 tbsp fresh lemon juice
2 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

1

Preheat oven to 450°F or set your broiler to high. Line a baking sheet with foil.
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.
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.
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 minced garlic cloves, 3 tbsp extra-virgin olive oil, 3/4 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin.
5

Pulse until combined but slightly chunky, or mash with a fork for a rustic texture. Taste and adjust seasoning.
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.

Questions

Can I make Baba Ganoush gluten-free?

Yes. The gluten in this entry is 6 pitas pita bread or pita chips, warmed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Baba Ganoush ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Baba Ganoush?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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