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Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove.
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Recipe courtesy of Amna Omer
- 3 medium eggplants (about 900g)
- 3 medium pips garlic, minced
- 2 tbsp juice from 1 lemon, plus more as desired
- 3 tbsp tahini
- ⅓ cup (80ml) extra-virgin olive oil, plus more for serving
- ¼ cup chopped fresh parsley leaves
- Adjust rack to 15-cm below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes.
- Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
- Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1½ minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
- Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.
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