The Best Baba Ganoush Recipe

1. Preheat oven to 450F (225C). Line a baking tray with parchment paper or with a foil.
2. Pierce the eggplants with a fork, place them on the baking sheet and roast them for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
3. Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the eggplants from the liquids and place in a food processor.
4. Add garlic, lemon juice, olive oil, tahini, salt, pepper and paprika. Process just until everything is blended, do not over process.
5. Transfer to a serving dish, sprinkle with chopped parsley, paprika, and some olive oil. Serve with pita and veggies.

Frequently asked questions:

WHAT IS BABA GANOUSH?

If you've never heard of Baba Ganush, this is a Levanting/Middle Eastern dish, that is made of roasted or grilled eggplants, tahini paste, olive oil, garlic and spices. This dish is very reminiscent of hummus, both of which contain tahini and both have a similar texture. Baba ganoush is usually served as a dip or appetizer.

WHAT TO SERVE WITH BABA GANOUSH?

Baba ganoush can be served with almost everything; pita bread, veggies like cucumbers, carrots, celery. As a side dish or appetizer to your lunch or dinner.

HOW TO STORE BABA GANOUSH?

Baba ganoush is at it's best the day of the preparation. But you can store it, covered, in the fridge, for up to days.

GRILLED OR ROASTED EGGPLANTS?

In this recipe I made baba ganoush with oven roasted eggplants, but baba ganoush can be made with grilled eggplants as well. You even can grill the eggplants on an open fire on the stovetop.

MORE RECIPES YOU MIGHT LIKE:

• Hummus
• Broccoli Salad
• Guacamole
• Crunchy Fried Mushrooms