Baba Ganoush
Smoky eggplant and tahini dip finished with lemon, garlic, olive oil and parsley. The total includes cooling and draining the roasted eggplant.
- Dairy-Free
- dip
- eggplant
- Mediterranean
- mezze
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Globe eggplants · 900 Gram
Eggplant
100%
Details
Fresh lemon juice · 3 Tablespoon
Fresh Large Lemon - Each
100%
Details
Flat-leaf parsley, finely chopped · 0.25 Cup
Parsley - Italian
25%
Details
Garlic cloves, minced · 2 Count
Garlic
Sale
20%
Details
Tahini · 0.33 Cup
Haddar® by Baracke Tahini Sesame Paste
17%
Details
Extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
3%
Details
Smoked paprika · 0.25 Teaspoon
McCormick Smoked Paprika
1%
Details
Fine sea salt · 0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- globe eggplants-900 g
- tahini-1/3 cup
- flat-leaf parsley-1/4 cup
- garlic cloves-2 cloves
- fresh lemon juice-3 tablespoons
- extra-virgin olive oil-3 tablespoons
- fine sea salt-3/4 teaspoon
- ground cumin-1/2 teaspoon
- smoked paprika-1/4 teaspoon
Heat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.
Prick the eggplants several times with a fork and place them on the prepared baking sheet.
Pierce the eggplants before roasting so steam can escape.
Roast for 40 to 45 minutes, turning once, until the eggplants are very soft and collapsed. Broil for the last 3 to 5 minutes to char the skins, watching closely.
Use oven mitts when handling the hot baking sheet.
Watch the broiler closely to prevent scorching.
Let the eggplants cool for 10 minutes. Split them open, scoop the flesh into a fine-mesh strainer, and discard the skins.
Open roasted eggplants carefully to avoid hot steam.
Keep the knife blade angled away from your fingers when splitting the eggplants.
Let the eggplant flesh drain for 10 minutes, then transfer it to a medium mixing bowl.
Mash the eggplant with a fork until mostly smooth with a little texture.
Stir in the tahini, lemon juice, garlic, 2 tablespoons olive oil, salt, cumin, and smoked paprika until creamy.
Spoon the baba ganoush into a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley.
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