Baba Ganoush

Baba Ganoush is a creamy, smoky Middle Eastern dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil, perfect for pairing with pita bread or fresh vegetables.

Ingredients

• 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
• 2 medium cloves of garlic, pressed or minced
• 2 tablespoons lemon juice, more if necessary
• ¼ cup tahini
• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• ¾ teaspoon salt, to taste
• ¼ teaspoon ground cumin
• Pinch of smoked paprika, for garnish
• Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Directions

1. Preheat oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them on the pan with the halved sides down.
2. Roast the eggplant until very tender throughout, about 35 to 40 minutes. Flip the eggplants over and scoop out the flesh, leaving the skin behind.
3. Place the flesh in a mesh strainer over a mixing bowl. Let the eggplant rest for a few minutes and stir the eggplant to release moisture.
4. Discard all of the eggplant drippings, then dump the eggplant into the bowl. Add garlic and lemon juice to the eggplant and stir with a fork until the eggplant breaks down. Stir in the tahini. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any long strings of eggplant.
5. Stir in the parsley, salt, and cumin. Season to taste with more salt and more lemon juice.