This Baba Ganoush recipe is simply the best. It’s a Lebanese dish that is somewhat similar to the texture of hummus, with a slightly earthier taste. This recipe is super easy to whip up and makes a great crowd pleasing appetizer or a yummy side dish with lunch or dinner! This Baba Ganoush is definitely worth a try!
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Passive Time | 55 minutes |
| Servings |
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- 2 medium Italian Eggplants or 3 small eggplants, (roughly 2lbs total)
- avocado or olive oil cooking spray
- 3 garlic cloves pressed or minced
- 2 TBSP lemon juice more to taste if needed
- 7 tsp tahini
- 3 TBSP olive oil (set aside 1tsp for drizzle)
- 2 TBSP chopped flat leaf parsley plus extra for garnish
- 3/4 tsp salt more to taste if needed
- 1/4 tsp ground cumin
- 1 pinch smoked paprika (plus extra for garnish)
- 1 pinch black pepper (plus extra for garnish)
Ingredients
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- Preheat the oven to 450 degrees F. Place one rack in the upper third of the oven. Line a large baking sheet with parchment paper or tin foil, to keep the eggplant from sticking to the pan when it bakes.
- Cut each eggplant in half lengthwise and spray the halves with avocado or olive oil spray. Place them face down (skin up) on the baking sheet and sprinkle with salt. Bake until the interior is very tender and skin is collapsing, about 35-40 minutes.
- Once cooked, set eggplant aside to cool for 5-10 minutes. Once cooled, flip over eggplants and scoop out the flesh with a spoon, leaving the skin behind.
- Place a strainer over a mixing bowl, then transfer the eggplant flesh to the strainer and throw away the skins. Be sure to pick away any skin pieces stuck to the flesh. You want to remove as much moisture from the eggplant as possible, so allow the eggplant to rest for a few minutes then shake the strainer and stir to release more moisture.
- Discard drippings and wipe out the bowl, then transfer the eggplant to a food processor. Add in garlic, lemon juice, parsley, salt, pepper, paprika, and cumin. Pulse until smooth.
- Transfer to a shallow serving bowl, drizzle with remaining teaspoon of olive oil and sprinkle with parsley, pepper, and paprika for garnish. Serve with crunchy cucumber slices, mini peppers, or warm pita (for our off-plan friends)
This recipe makes between 1 3/4 to 2 cups total. Each serving is just about 1/4 cup (give or take a little) Each serving contains 2 servings healthy fat and 1/2 serving vegetable!
Picking the right eggplant: larger eggplants tend to have more seeds, so it is better to use medium or small eggplants. Choose shiny, smooth eggplants with no bruised/mushy parts. they should feel dense/heavy for their size.
Store leftovers up to 4 days in an airtight container.