Baba Ghanoush | FoodieAtlas

Ingredients

2 medium eggplants (about 1 lb / 450g)
2-3 tablespoons olive oil
3 tablespoons tahini (sesame paste)
2 cloves garlic (minced)
2 tablespoons lemon juice (freshly squeezed)
1/4 cup (60ml) plain yogurt (optional, for creaminess)
Salt and black pepper (to taste)
1/2 teaspoon ground cumin (optional)
1/2 teaspoon smoked paprika (optional)
Fresh parsley (chopped, for garnish)
Extra olive oil (for drizzling)

Instructions

Prepare the Eggplants

Preheat your oven to 400°F (200°C).

Pierce the eggplants several times with a fork. Place them on a baking sheet lined with parchment paper or aluminum foil.

Drizzle the eggplants with olive oil and roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is very soft. You can also grill the eggplants over an open flame for a smokier flavor.

Allow the roasted eggplants to cool slightly. Peel off the charred skin and discard it. Scoop the soft flesh into a bowl.

Make the Baba Ghanoush

Mash the eggplant flesh with a fork or use a food processor to blend it until smooth.

Add the tahini, minced garlic, lemon juice, and yogurt (if using). Mix well.

Season with salt, black pepper, ground cumin, and smoked paprika (if using). Adjust the seasoning to taste.

For a creamier texture, you can blend the mixture in a food processor until smooth.

Serve

Transfer the Baba Ghanoush to a serving dish. Drizzle with extra olive oil and garnish with chopped fresh parsley.