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.
Course Appetizer, Snack
Keyword baba ganoush
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
1/3cupextra virgin olive oilplus more for seving
2-3medium cloves garlicsmashed
2Tablespoonsfresh lemon juice
Freshly ground black pepper
Sesame seedsfor garnish
Basil or parsleyfor 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!