Baba Ganoush Recipe
Baba ganoush, sometimes spelled baba ghanoush or baba ghanouj, has its roots in the Levantine cuisine.
Equipment
- Baking sheet
- Fork or knife (for piercing eggplants)
- Tongs (for handling hot eggplants)
- Mixing bowl
- Spoon or spatula
- Food processor or blender (optional, for smoother texture)
Ingredients
- 2 large eggplants
- 3 tablespoons tahini (sesame seed paste)
- 3 cloves garlic, minced
- 2 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon ground cumin
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Paprika or sumac (optional, for garnish)
Instructions
- Set the Oven's Temperature to 400°F (200°C) before using it. To prepare the eggplants, make many piercings with a fork or knife.
- This lets steam out throughout the roasting process. Roast the Eggplants: Spread out the eggplants on a baking sheet and roast, rotating them occasionally, for 35 to 45 minutes, or until the flesh is tender and the skin is browned.
- Let the eggplants cool for a few minutes after taking them out of the oven. They become more manageable as a result.
- Scoop the meat: After the eggplants have cooled, split them in half, then use a spoon to remove the meat, throwing away the skins.
- Mash the Eggplant: Using a fork, mash the eggplant flesh until it's smooth in a mixing dish.
- Use a food processor or blender for a creamier texture. Add the remaining ingredients: Toss the mashed eggplant with tahini, minced garlic, lemon juice, olive oil, ground cumin, and salt.
- Until all components are mixed, thoroughly mix. Taste and adjust the seasoning, adding more salt or lemon juice as necessary. Transfer the baba ganoush to a serving bowl, then garnish and serve.
- Pour in additional olive oil, sprinkle with paprika or sumac, if preferred, and decorate with chopped parsley.