Baba Ganoush Recipe

Preheat the oven. Preheat your oven to 425°F (220°C) and position the rack in the top third of the oven. Line a large baking sheet with aluminum foil.

Prepare eggplant. Slice each eggplant in half lengthwise. Use a sharp knife to score (slice) shallow slits in the flesh side, then generously sprinkle with salt. Let them rest for approximately 10-15 minutes. Then, use a paper towel to wipe away as much moisture and salt as possible. Transfer the eggplant halves to the prepared baking sheet, flesh-side-down. Drizzle with olive oil and sprinkle with salt and pepper.

Roast. Transfer the baking sheet to the preheated oven and roast for 30-40 minutes or until the eggplants are completely softened and the skins are charred and shriveled.

Steam and drain: Remove the baking sheet from the oven and cover with foil. Steam for 5–10 minutes, then remove the foil and transfer the eggplants to a fine mesh strainer. Let the eggplant drain (and cool) for 10-15 minutes.

Blend and process. Carefully peel away the skin from the eggplant flesh and transfer to the bowl of a large food processor. Add 1-2 tablespoons of lemon juice, ½ teaspoon of salt, ½ teaspoon of black pepper, 2 tablespoons of olive oil, ⅓ cup of tahini, and 1-2 minced garlic cloves. Process until smooth and creamy.

Season as needed. Taste and adjust the seasoning, adding more salt, pepper, or tahini as needed.

Serve: Spoon into a serving bowl. Serve garnished with freshly chopped parsley, olive oil, and sesame seeds, if desired. Serve with pita bread, fresh veggies, and crackers.