Baba Ghanoush is a popular Levantine appetizer of puréed roasted aubergine mixed with tahini, olive oil, lemon juice, and various spices. Some recipes also include freshly minced garlic. I decided to skip the garlic, but free to add some if you prefer.
Adjust the oven rack to the middle position. Preheat the oven to 430°F (220°C). Rinse and pat dry the eggplants. Slice in half, lengthwise. Using a sharp paring knife, score the flesh side crosswise. Place the eggplants, flesh side facing up, on a baking tray lined with parchment paper or in a large gratin dish. Drizzle with olive oil and sprinkle with coarse sea salt, chili flakes, and cumin. Roast in the preheated oven for about 25 minutes. Test by piercing the eggplants with a fork and continue roasting until the flesh is very tender and the surface golden brown. Remove from the oven and allow to cool slightly. Using a spoon scoop out the tender eggplant flesh and place it in a tall container. Discard the peel. Add the tahini paste and lemon juice and blend everything using a stick blender to a creamy purée. Season to taste with salt. Place in a shallow serving bowl, create a circular pattern with the back of a spoon. Drizzle with olive oil and sprinkle with your choice of chili flakes, zaatar spice, and/or sesame seeds. Garnish with freshly chopped parsley. Serve with warm pita bread and/or veggies.Authentic Baba Ghanuosh (Eastern Mediterranean Aubergine Dip)
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