Yield
8 servings
Time
2 hours
With a delicious smoky and creamy flavor, this savory baba ganoush is perfect as a dip with veggies, a spread for toasted bread, or a garnish for grilled meats.
‣ 2 medium eggplant, roughly 1.5lb ‣ 4 tablespoon olive oil, plus more for brushing eggplants and garnish (optional) ‣ 2 tablespoon tahini paste ‣ 2 tablespoon lemon juice ‣ 1/2 teaspoon fresh garlic, minced ‣ 1 pinch salt, to taste, plus more for preparation (optional) ‣ 1 pinch black pepper, to taste ‣ fresh parsley, chopped, for garnish (optional) ‣ pomegranate seeds, for garnish (optional)
1
Prepare your eggplants by slicing them in half and making a few cuts in the skin. Coat the flesh of the eggplants in olive oil, then place them face down on an aluminum foil-lined baking sheet.
2
Bake the eggplant until the flesh is soft and the skin comes off easily. Set the eggplants aside to cool.
3
In a food processor, add the olive oil, tahini, lemon juice, and garlic, then season with a little bit of salt and pepper, to taste. Mix until the ingredients are incorporated.
3
Scoop out of the flesh of the eggplants and add it to the food processor. Mix all of the ingredients together – but not too much! – until desired consistency is reached.