Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplants (approx 2 to 2 1/2 pounds total)
  • 3 tablespoon tahini
  • 2 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoon lemon juice
  • 1 garlic clove (minced)
  • 1/4 teaspoon salt (or more to taste)
  • 1-2 teaspoons chopped parsley (for garnishing)

Instruction

  • Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
  • Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
  • Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
  • Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
  • Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.