Ingredients
- 1/2 cup Eggplant cut in half length wise
- 2 tsp Tahini paste
- 1 tsp Extra-virgin olive oil
- 1 TBSP Lemon juice
- 1 clove Garlic minced or roasted
- 1/16 tsp Salt or omit for lower sodium
- Black pepper to taste
- Pinch Smoked paprika or cumin optional
- Fresh parsley optional
Instructions
- Prepare the ingredients as instructed.
- Preheat oven to 425°F / 220°C.
- Cut the eggplant in half lengthwise. Do not peel it.
- Lightly score the flesh in a crosshatch pattern without cutting through the skin.
- Brush the cut sides with about 1/2 tsp extra-virgin olive oil.
- Place the eggplant cut-side down on a parchment-lined baking sheet.
- Roast for 30–40 minutes, until the eggplant is very soft, wrinkled, and collapsed.
- Let cool for 5–10 minutes.
- Scoop the soft eggplant flesh out of the skin. Discard the skin.
- Place the eggplant flesh in a fine mesh strainer and drain for 5–10 minutes to remove extra liquid.
- Add the eggplant to a bowl with the remaining ingredients.
- Mash with a fork until creamy but still slightly rustic. (For a smoother version, blend briefly.) Taste and adjust with more lemon, garlic, or pepper.
- Chill for 15–30 minutes before serving if you want the flavor to settle.
Baba Ghanoush
Ingredients
- 1/2 cup Eggplant cut in half length wise
- 2 tsp Tahini paste
- 1 tsp Extra-virgin olive oil
- 1 TBSP Lemon juice
- 1 clove Garlic minced or roasted
- 1/16 tsp Salt or omit for lower sodium
- Black pepper to taste
- Pinch Smoked paprika or cumin optional
- Fresh parsley optional
Instructions
- Prepare the ingredients as instructed.
- Preheat oven to 425°F / 220°C.
- Cut the eggplant in half lengthwise. Do not peel it.
- Lightly score the flesh in a crosshatch pattern without cutting through the skin.
- Brush the cut sides with about 1/2 tsp extra-virgin olive oil.
- Place the eggplant cut-side down on a parchment-lined baking sheet.
- Roast for 30–40 minutes, until the eggplant is very soft, wrinkled, and collapsed.
- Let cool for 5–10 minutes.
- Scoop the soft eggplant flesh out of the skin. Discard the skin.
- Place the eggplant flesh in a fine mesh strainer and drain for 5–10 minutes to remove extra liquid.
- Add the eggplant to a bowl with the remaining ingredients.
- Mash with a fork until creamy but still slightly rustic. (For a smoother version, blend briefly.) Taste and adjust with more lemon, garlic, or pepper.
- Chill for 15–30 minutes before serving if you want the flavor to settle.
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