Ingredients
Equipment
Method
- Preheat the oven to 425°F. Pierce the eggplants several times with a fork and place them on a baking sheet. Roast for 35–50 minutes, turning occasionally, until the skins become deeply charred and the inside feels very soft. For extra smoky flavor, broil the eggplants for 1–2 minutes at the end. There is also ready-to-use roasted eggplant you can purchase from the store or online.
- Allow the roasted eggplants to cool slightly, then carefully peel away the skin and place the soft flesh into a bowl. Let the eggplant drain for a few minutes to remove excess moisture.
- Add the garlic, tahini, lemon juice, olive oil, cumin, chili powder, salt, and pepper to a food processor or blender.
- Add the roasted eggplant and blend until creamy. Some people prefer baba ganoush completely smooth, while others enjoy a slightly chunkier rustic texture.
- Transfer the baba ganoush to a serving bowl and drizzle with olive oil. Garnish with fresh parsley, mint, or smoked paprika if desired. Serve with warm pita bread, fresh vegetables, or grilled Mediterranean dishes.
Notes
It would taste bitter if it is not seasoned to balance or lemon juice is not added appropriately.
You can keep it in the fridge for about 5 days and it can get a better taste after a day or two in the refrigerator.
For this recipe, you can use a blender or food processor but be careful, to not make it too much smoother.