A creamy, luscious dip or spread.
Makes about 2 cups (enough to serve 4 to 6 as an appetizer).
- 2 ½ pounds Italian eggplants (about 2 medium eggplants)
- 2-3 medium cloves of garlic, pressed or finely minced
- 3 tablespoons lemon juice, or more to taste
- ¼ cup tahini
- 1 tablespoon extra-virgin olive oil, more for garnish if desired
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- ¾ teaspoon salt, or to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish (optional)
- Preheat the oven to 450 degrees F. Place the oven rack in the upper third of the oven. Line a large, rimmed baking sheet with foil and spray foil surface lightly with olive (or avocado) oil spray. Halve the eggplants lengthwise and place them in the lined pan with the halved sides down.
- Roast the eggplant until the interior is very tender throughout and the eggplant begins to collapse, about 40 minutes. Turn the broiler on and broil to char the skin of the eggplant – watching closely – for about 4 minutes.
- Set the eggplant aside for about 5 minutes until cool enough to handle. Turn the eggplants over, scooping out the flesh with a large spoon, discarding the skin.
- Place the eggplant into a mesh strainer and drain over the sink or a bowl for about 10 minutes, stirring occasionally to release more liquid.
- In the meantime, place the remainder of the ingredients, except the chopped parsley, into the bowl of a food processor. Add the drained eggplant. Pulse repeatedly until coarsely blended (there should still be some texture).
- Add the finely chopped parsley and pulse a few times to combine. Taste and adjust seasonings.
- Transfer the baba ghanoush to a serving bowl and lightly drizzle olive oil on top, if desired. Sprinkle with parsley and/or smoked paprika.
- Serve with warmed pita bread, cucumber slices, crackers, etc. Or layer on a sandwich.