Baba Ganoush
Eggplant roasted until collapsing, then blended silky with tahini, lemon, and garlic — smoky, creamy, spoon-compatible.
Overview
Ingredients
Equipment
- Oven
- Foil
- Food processor
- Fine strainer
Method
Preheat the oven
Preheat the oven to 400°F.
Wrap the eggplants
Pierce the eggplants and wrap them in foil.
Roast
Roast for 50-60 minutes, until completely soft.
Cool
Cool enough to handle.
Peel
Peel away the skin and remove any large clumps of seeds.
Drain
Place the flesh in a strainer for 20 minutes to drain excess liquid.
Blend
Add eggplant, tahini, lemon juice, olive oil, garlic, and salt to a food processor.
Pulse until smooth
Pulse until smooth.
Serve
Transfer to a serving bowl.
Finish
Finish with olive oil, parsley, smoked paprika, and red pepper flakes.
Tips
Nutrition
Storage
Frequently asked
Can I roast the eggplant under the broiler?+
Yes — halve the eggplants, broil cut-side down until deeply charred, then scoop and drain as directed.
Why is mine bitter?+
Old or seedy eggplants can be bitter; removing the largest seed clumps and using fresh eggplants solves most of it.
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