Classic Baba Ghanoush

Name: Classic Baba Ghanoush
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 2 medium eggplants ((about 3 lbs. total), roasted); 1/3 cup tahini (from light seeds, not "dark tahini"); 3 cloves garlic (roasted (or 1 raw, crushed)); 2 whole fresh lemons, juiced (or more to taste); 1/2 tsp cumin; 1/2 tsp salt (or more to taste); Pinch cayenne pepper; Extra virgin olive oil; Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika

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Prep Time: 30 minutes

Cook Time: 5 minutes

Total: 35 minutes

Servings: 12

Author : Tori Avey

baba ghanoush

Ingredients

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2 medium eggplants ((about 3 lbs. total), roasted)1/3 cup tahini (from light seeds, not "dark tahini")3 cloves garlic (roasted (or 1 raw, crushed))2 whole fresh lemons, juiced (or more to taste)1/2 tsp cumin1/2 tsp salt (or more to taste)Pinch cayenne pepperExtra virgin olive oilFresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika

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Instructions

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Step 1

Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.

Step 2

Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.

Step 3

Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.