Baba Ganoush

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Small Eggplants

1

Lemon , juiced

65 g

Tahini

80 mL

Olive Oil

plus more as needed

5 cloves

Roasted Garlic , mashed

as needed

Ground Cumin

2 pinches

Crushed Red Pepper Flakes

1 pinch

Paprika

to taste

Salt

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.

Step 2

Cut each Eggplants (2) in half, and drizzle each half generously with olive oil on the cut side.

Step 3

Sprinkle the cut sides of the eggplant with Salt (to taste) generously, then line them upside down on the sheet tray.

Step 4

Let them roast in the oven for about 45 minutes to 1 hour, until the skin is really shriveled and they almost look collapsed. Let them cool enough to handle.

Step 5

Scoop out the eggplant flesh with a spoon and move it into a bowl. Season with more Salt (to taste) , Ground Cumin (as needed) , and Crushed Red Pepper Flakes (2 pinches) .

Step 6

Stir in the Lemon Juice (1) , Tahini (65 g) , and Garlic (5 cloves) . Mash with a fork until everything comes together. Then, slowly pour in Olive Oil (80 mL) , keep stirring until it’s incorporated into a creamy mixture.

Step 7

Transfer the mixture to a bowl and drizzle some olive oil on top. Season with Paprika (1 pinch) .

Step 8

Serve with warm pita, pita chips, or roasted veggies.