Baba Ghanoush
Delicious baba ghanoush made with roasted eggplant, tahini, and lemon juice. This simple appetizer recipe is soft but smoky, and the perfect addition to any meze or sharing plate.
Servings 4
Ingredients
- 1 large eggplant
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 1 clove garlic minced
- 1 tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 3 tbsp olive oil
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (205°C)
- Cut eggplant in half lengthwise and place on a baking sheet
- Bake for 40 minutes or until eggplant is soft and tender
- Scoop out the flesh of the eggplant and place it in a food processor
- Add tahini, lemon juice, garlic, cumin, salt, black pepper, and 2 tablespoons of olive oil (leave 1 tablespoon for serving)
- Purée the mixture until smooth
- Pour the baba ghanoush into a serving dish and drizzle with the remaining olive oil
- Garnish with fresh parsley and serve
Notes
- If you don't have a food processor, you can use a blender to puree the eggplant mixture
- Baba ghanoush can be served immediately or refrigerated for later. It will last in the fridge for up to 3 days.
- This recipe can be doubled or tripled to serve a larger crowd