Baba Ganoush at home
- Yield 6
- Prep 35 minutes
- Cook 45 minutes
- Total 20 minutes
Baba Ganoush at home is a appetizers recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 to 2.5 pounds Italian eggplants (about 3 small eggplants)
- 3 tablespoons olive oil, divided (plus extra for drizzling)
- 4 large cloves garlic, unpeeled
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 2 to 4 tablespoons chopped fresh parsley
- optional: ground sumac, for sprinkling
Method
Bake the eggplant and garlic. Warm oven to 450°F and line a large baking sheet with parchment paper. Slice the eggplants in half lengthwise and poke the purple skins with a fork a few times, then brush the exposed white flesh of the eggplants and the unpeeled garlic cloves with 1 tablespoon of the olive oil. Set the eggplants flesh-side-down on the baking sheet along with the unpeeled garlic cloves. Bake everything together for 20 minutes*, then remove the garlic cloves and set them aside to
Strain the eggplant. Once the eggplant has cooled a bit, use a spoon to scoop out the soft flesh and move it to a large fine-mesh strainer. Take the spoon to gently press and strain out the excess water over the sink, then move the flesh to a large mixing bowl.
Mix the ingredients. Peel the roasted garlic and add it to the mixing bowl. Take a fork to stir and gently mash the eggplant and roasted garlic until they reach a smooth-yet-slightly-chunky consistency. Tip in in the remaining 2 tablespoons olive oil, tahini, lemon juice, salt, cumin, and a tablespoon or two of chopped fresh parsley, and stir until combined.
Salt Taste and season with extra salt, if needed.
Plate Plate while it is hot, topped with an extra drizzle of olive oil and sprinkled with some extra parsley and a pinch of sumac. Leftovers can be refrigerated in a sealed container for up to 3-4 days.
