Baba Ganoush

Name: Baba Ganoush
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 pieces Eggplant (2 medium eggplants (any kind with dark purple skin, approximately 1 ½-2 pounds total)); 2 cloves Garlic (2-4 cloves garlic (peeled, smashed) — up to 4); ¼ cup Tahini (¼ cup + 2 tablespoons tahini); 2 tbsp Lemon Juice (2-4 tablespoons lemon juice — up to 4); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Table Salt (1-2 teaspoons salt (to taste) — up to 2); 0 pieces Olive Oil (olive oil (for garnish, optional)) — optional; 0 pieces Parsley (parsley (for garnish, optional)) — optional

Baba Ganoush - Appetizers (Middle Eastern)

50 minMiddle Eastern

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Preheat broiler on high. Use fork to pierce eggplants all over.
2Place eggplants on baking sheet and set directly under broiler. Broil eggplants approximately 45 minutes, turning periodically, until blackened all over.
3Remove from oven. Set large bowl over eggplants to capture steam. Let cool, covered with bowl, until room or handling temperature.
4Once eggplants have cooled, remove bowl and set aside. Remove top of eggplant and peel away eggplant skin. Discard.
5Place peeled eggplants in blender or food processor. Add garlic, tahini, lemon juice, and paprika.
6Blend until smooth. Taste and add more garlic, tahini, or lemon juice as desired. Stir in 1 teaspoon salt. Taste again. Add additional salt, if desired.
7Transfer baba ganoush to serving bowl. Serve warm, or refrigerate until chilled. Garnish with parsley and a drizzle of olive oil, if desired. Serve with vegetables (celery, carrots, etc.) and/or pitas or pita chips.