Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplants (any kind with dark purple skin, approximately 1 ½-2 pounds total)
  • 2-4 cloves garlic (peeled, smashed)
  • ¼ cup + 2 tablespoons tahini
  • 2-4 tablespoons lemon juice
  • 1 teaspoon paprika
  • 1-2 teaspoons salt (to taste)
  • olive oil (for garnish, optional)
  • parsley (for garnish, optional)

Instruction

  • Preheat broiler on high. Use fork to pierce eggplants all over.
  • Place eggplants on baking sheet and set directly under broiler. Broil eggplants approximately 45 minutes, turning periodically, until blackened all over.
  • Remove from oven. Set large bowl over eggplants to capture steam. Let cool, covered with bowl, until room or handling temperature.
  • Once eggplants have cooled, remove bowl and set aside. Remove top of eggplant and peel away eggplant skin. Discard.
  • Place peeled eggplants in blender or food processor. Add garlic, tahini, lemon juice, and paprika.
  • Blend until smooth. Taste and add more garlic, tahini, or lemon juice as desired. Stir in 1 teaspoon salt. Taste again. Add additional salt, if desired.
  • Transfer baba ganoush to serving bowl. Serve warm, or refrigerate until chilled. Garnish with parsley and a drizzle of olive oil, if desired. Serve with vegetables (celery, carrots, etc.) and/or pitas or pita chips.