A simple appetizer that will thrill vegans as well as meat-eaters! Smokey, slightly chunky, and loaded with flavor, this traditional eggplant Baba Ganoush recipe is kicked up with a touch of cumin and paprika, plenty of garlic, and fresh Meyer lemon juice.
Preparation15 minsCook Time1 hourTotal Time1 hr 15 mins
cup extra virgin olive oil, plus more for seving
medium cloves garlic, smashed
Tablespoons fresh lemon juice
Tablespoons roasted tahini
Freshly ground black pepper
Paprika, for garnish
Sesame seeds, for garnish
Basil or parsley, for garnish
Preheat oven to 400 degrees F. Cut the eggplants in half lengthwise and brush the cut sides lightly with 1 Tablespoon olive oil. Place on a foil-lined baking sheet, cut side down, and roast 35-40 minutes, until very tender. Allow to cool for 15 minutes.
Scoop the soft eggplant flesh into a strainer set in a large bowl, pressing out excess liquid. Discard liquid and transfer eggplant to a bowl, then mash well with a fork. Add the garlic, lemon juice, tahini, and remaining olive oil, pepper, salt, and cumin. Mash well, aiming for a somewhat smooth texture, but still retaining some chunks of eggplant.
Chill the baba ghanoush for 1 hour, then season to taste with additional salt, pepper, and/or cumin. When ready to serve, swirl a little olive oil on the top, and sprinkle with sesame seeds and fresh basil or parsley.
Serve with pita bread or chips, carrot sticks, celery, or cucumber slices. Enjoy!
Amount Per Serving
Calories363kcalCalories from fat 226
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: