A smoky eggplant dip mixed with tahini, garlic, and lemon that captures the essence of Palestinian cuisine. Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed at room temperature.
Preheat your oven to 400°F (200°C). Prick the eggplants all over with a fork to allow steam to escape while roasting. Place them on a baking sheet and roast in the preheated oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Once roasted, remove the eggplants from the oven and let them cool slightly. Cut them in half and scoop out the soft flesh into a mixing bowl, discarding the skins.
To the bowl with the eggplant flesh, add the tahini, minced garlic, lemon juice, salt, and olive oil. Use a fork or a potato masher to blend until smooth and creamy. For a smokier flavor, feel free to add smoked paprika.
Taste and adjust seasoning if needed, adding more lemon juice or salt to your preference.
Transfer the baba ghanouj to a serving bowl, drizzle with additional olive oil, and sprinkle with chopped parsley. Serve with warm pita bread, vegetable sticks, or as part of a mezze platter.
Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed at room temperature.
0 servings
1/4 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.