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Ingredients:
- 2 medium-sized eggplants
- 2-3 cloves garlic, minced
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons lemon juice (adjust to taste)
- 1 teaspoon ground cumin (optional)
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Paprika or smoked paprika (for garnish)
- Roast the Eggplants:
- Preheat your oven to 400°F (200°C). This can also be done on the flame of a gas range giving a lovely flavor.
- Pierce the eggplants a few times with a fork to allow steam to escape.
- Place the eggplants on a baking sheet lined with parchment paper and roast for 35-45 minutes, or until the skin is wrinkled and the flesh is very soft. You can also roast them over an open flame for a smoky flavor.
- Once roasted, remove the eggplants from the oven and let them cool until they are easy to handle.
- Prepare the Eggplant:
- Once cooled, peel off the skin and discard it.
- Place the eggplant flesh in a bowl and mash it with a fork or potato masher until it’s mostly smooth but still has some texture.
- Mix the Ingredients:
- Add the minced garlic, tahini, lemon juice, cumin (if using), and salt to the mashed eggplant. Stir everything together until well combined. Adjust the seasoning to taste.
- Transfer the baba ganoush to a serving bowl.
- Garnish with chopped parsley and a sprinkle of paprika or smoked paprika.
- Serve with pita bread, fresh vegetables, or use as a spread.
