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How to Make Perfect Baba Ghanoush

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This recipe is adapted from Early Morning Farm. To finish baba ghanoush, I like to drizzle olive oil over the surface and sprinkle smoked paprika and minced parsley on top. Not only does it add a pop of color, but a symphony of flavors with each bite.

Ingredients

Scale
  • 1 eggplant
  • 1/4 cup tahini
  • 2–3 garlic cloves
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil, plus 1 teaspoon for finishing

optional

  • 1 tablespoon parsley, minced
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with foil.
  2. Turn your grill or gas stovetop to medium-high (see below for making baba ghanoush in the oven). Place the eggplant over the flame and allow to cook, rotating the eggplant to full char the outer skin. When the eggplant is extremely soft to the touch, remove from the heat.
  3. Slice the eggplant in half. It may be fully cooked through. If the center is still a firm to the touch, place the eggplant halves flesh-side down on the baking sheet, and bake for 15-25 minutes. The inside should be very soft and mushy.
  4. Peel the skin or just scoop the flesh into a food processor or blender.
  5. Add the tahini, garlic cloves, lemon juice and sea salt and blend into a puree.
  6. While blending, drizzle in the 1/4 cup of olive oil. The baba ghanoush will come together in a creamy, thick consistency. I like to leave a bit of chunky texture sometimes too.
  7. Transfer the baba ghanoush into a serving dish and drizzle the remaining olive oil on top. Garnish with them minced parsley and smoked paprika.

Notes

If you are making baba ghanoush without a grill or gas stovetop, you can use your oven. Preheat the oven to 375 F and line a baking sheet with foil. Prick the skin of the eggplant with a fork so the entire eggplant is pocked with holes – this will help steam release in the oven. Cut the eggplant in half and place it on the baking sheet flesh-side down. Bake for 30-45 minutes (or longer), until the inside flesh is extremely soft to the touch.

Find it online: https://emmafrisch.com/how-to-make-perfect-baba-ghanoush/