Follow these steps for perfect results
firm eggplant
halved lengthwise
extra-virgin olive oil
salt
to taste
black pepper
freshly ground
garlic
minced
lemon
juiced
flat-leaf parsley
roughly chopped
tahini paste
pine nuts
lightly toasted
pita crisps
any flavor
Preheat broiler to high.
Halve eggplants lengthwise.
Brush the cut sides of eggplant with olive oil.
Drizzle olive oil over the skin side of the eggplant.
Season the eggplant halves with salt and pepper.
Place eggplant halves flesh side down on a nonstick baking sheet.
Broil 4-5 inches from the heat for 15-20 minutes, or until the skin is charred and the flesh is very tender.
Let the eggplant cool for 5 minutes.
Scoop out the eggplant flesh into a food processor.
Mince the garlic and mash it with salt using the side of a knife to form a paste.
Add the garlic paste and the juice of 1 lemon to the food processor.
Add the parsley and tahini to the processor.
Process until smooth.
Adjust salt to taste.
Transfer the baba ganoush to a serving bowl.
Stir in half of the toasted pine nuts.
Garnish with the remaining pine nuts.
Serve with pita crisps.
Expert advice for the best results
For a smokier flavor, grill the eggplant over an open flame instead of broiling.
Toast the pine nuts in a dry skillet until golden brown for enhanced flavor.
Adjust the amount of garlic and lemon juice to your personal preference.
Everything you need to know before you start
10 minutes
Baba ganoush can be made up to 3 days in advance and stored in the refrigerator.
Garnish with fresh parsley and a drizzle of olive oil.
Serve with pita bread, vegetables, or crackers.
Great as a party appetizer.
Complements the smoky and savory flavors.
Traditional Middle Eastern anise-flavored spirit.
Discover the story behind this recipe
A staple in Middle Eastern cuisine, often served as part of a mezze platter.
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