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Baba Ghanoush

Baba Ghanoush

Donna
Baba Ghanoush is a delicious eggplant appetizer from Lebanon.
Prep Time 10 mins
Cook Time 45 mins
Course Appetizer, Small Plate
Cuisine Lebanese, Mediterranean, Middle Eastern

Equipment

  • food processor

Ingredients
  

  • 2 small eggplant
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/2 cup tahini
  • 1/4 cup olive oil extra virgin
  • 2 tbsp flat-leaf parsley chopped
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika

Instructions
 

  • Preheat oven to 450 degrees F.
  • Prepare a baking sheet with foil.
  • Cut eggplants in half lengthwise. Brush open sides with olive oil. Place them on baking sheet open side down. Roast eggplant for 40-45 minutes.
  • Set eggplants aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind. 
  • Place the eggplant pulp into a food processor. Add the garlic and lemon juice, and mix briefly to combine.
  • Add tahini, and while mixing slowly drizzle in olive oil. Continue mixing until the mixture is a creamy texture.
  • Add in half the parsley, salt and cumin. Mix a final time to incorporate the spice.
  • Transfer to a serving bowl and lightly drizzle olive oil on top. Sprinkle with smoked paprika, and garnish with remaining parsley.

Video

Notes

Using 2 small eggplants instead of 1 large helps to cut down on the seeds.
Keyword eggplant