Baba Ganoush

  • 2 medium Italian eggplants 
  • 2 cloves of garlic, peeled and grated on a microplane
  • Juice of 1 lemon
  • ¼ cup tahini
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • Salt to taste
  • Aleppo pepper or smoked paprika, for garnish
  1. Use a fork to prick holes all around the eggplants. Turn 2 gas burners to medium and place the eggplants directly in the flame. Flame roast them, turning frequently with tongs until they are charred and collapsing. If you don’t have a gas stove, you can do this on a grill on under the oven broiler on a sheet pan.
  2. When the eggplants cool, cut them in half lengthwise and scoop the flesh into a food processor. Add the remaining ingredients and pulse to your desired consistency. Taste and correct seasoning for salt and lemon.
  3. Spread in a shallow dish and garnish with a pinch of Aleppo pepper or smoked paprika, chopped parsley, and a healthy drizzle of olive oil.
  4. Serve with pita wedges, toasted baguette, or raw veggies for dipping.

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