Follow these steps for perfect results
eggplants
whole
lemon juice
freshly pressed
tahini
heaped
garlic
peeled
salt
Italian parsley
as garnish
Preheat oven to appropriate roasting temperature (around 400°F/200°C).
Pierce eggplants with a fork on all sides.
Place whole eggplants in the oven.
Roast for approximately 45 minutes, turning occasionally, until the skin is blackened and the inside is very soft.
Remove eggplants from the oven and let cool slightly.
Cut each eggplant lengthwise and scoop out the pulp.
Discard the skin.
Mash the eggplant pulp with a fork or blender (be careful not to over-blend).
Crush garlic with salt using a mortar and pestle to create a paste.
Add lemon juice and tahini to the garlic paste, mixing well.
Incorporate the tahini mixture into the eggplant puree and mix gently until smooth.
Pour the baba ganoush onto a serving dish.
Garnish with chopped parsley.
Serve chilled or at room temperature with olive oil, pita bread, radishes, and green onions.
Expert advice for the best results
For a more intense smoky flavor, grill the eggplants over an open flame.
Adjust the amount of lemon juice and garlic to your preference.
Serve with a drizzle of olive oil and a sprinkle of paprika for added visual appeal.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Garnish with fresh herbs and a drizzle of olive oil.
Serve with pita bread, vegetables, or crackers.
Serve as part of a meze platter.
Complements the flavors of the dish.
Discover the story behind this recipe
A staple in Middle Eastern cuisine.
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