Ingredients for Baba Ghanoush
- 2 large eggplants
- 2 tablespoons lemon juice
- Garlic Clove
- Pickled Jalapeno Peppers
- Fresh Parsley
- Tahini Paste
- Olive Oil
- 1 teaspoon salt (or to taste)
- Pepper
How to Make Baba Ghanoush
- Preheat your oven to 400°F (200°C).
- Pierce the eggplant all over with a fork. Roast the eggplant directly on the oven rack for 45-50 minutes, or until the skin is completely collapsed and the flesh is very soft.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh into a medium-sized bowl, discarding the skin.
- Add the tahini (1/4 cup), lemon juice (2 tablespoons), minced garlic (2 cloves), and salt (1 teaspoon) to the bowl.
- Use an immersion blender or a regular blender to thoroughly blend all ingredients until completely smooth and creamy. If using a regular blender, be careful to vent the top to prevent pressure buildup.
- Taste and adjust seasoning, adding more lemon juice, salt, or garlic as needed.
- Drizzle with olive oil (2 tablespoons) and sprinkle with paprika (1/2 teaspoon) for garnish.
- Serve immediately with pita bread, vegetables, or crackers. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
7g
Carbs
4g
