Ingredients

The following ingredients have 4 Servings
  • 2 small to medium eggplant
  • 1 large clove garlic
  • 1 tsp smoked sea salt (or regular salt)
  • juice of 1/2 lemon
  • 3 Tbsp tahini
  • 1/2 tsp hot smoked paprika (substitute sweet paprika if you don't want heat)
  • olive oil
  • fresh parsley
  • sumac (or more paprika)
  • herbes de Provence

Instruction

  • set oven to 400F
  • Poke the skin of the eggplant several times with a fork. Set the eggplants over an open flame to char the skin on all sides. You can do this over a gas flame on the stove top, with a kitchen torch, or under the broiler. Turn the eggplant to evenly blacken the skin. (You can skip this step if you want to.)
  • Put the eggplant on a foil lined baking sheet and bake for about 30 minutes, or until a sharp paring knife pierces the flesh easily.
  • Let cool briefly, and then cut in half. Scoop out the flesh and put in the bowl of a food processor. Leave the blackened skin behind.
  • Smash the garlic clove and mince it. Add the salt to the garlic and mash it with the back of the knife until it becomes a paste. Put the paste in the processor with the eggplant.
  • Add the lemon juice, tahini, and paprika and pulse until the mixture is pureed but still has some texture.
  • Taste the baba ganoush and adjust the seasonings if you need to. You may want to add a ittle more salt, lemon, or paprika.
  • Chill until ready to eat, the baba ganoush will improve with a little time in the fridge.
  • When ready to serve, spread in a bowl and even out the top so it can hold a swirl of oil. Drizzle on the oil, then sprinkle on sumac, herbes, and parsley. Serve with pita, naan, or other flat bread.