Baba Ganoush
Recipes Appetizers Other ethnic food Quick and Easy Vegetarian
Description
This Mediterranean appetizer is easy to make with roasted eggplant, olive oil, lemon juice, spices, tahini, and garlic. Serve it with your favorite dippers as an appetizer or even as a spread on sandwiches.
Ingredients
2 lb. Italian eggplants, from 2 small-to-medium eggplants
2 medium garlic cloves, pressed or minced
2 T. lemon juice, or more as necessary
1/4 c. tahini
1/3 c. extra-virgin olive oil, plus more for brushing the eggplant and for garnish
2 T. chopped fresh flat-leaf parsley, plus more for garnish
3/4 t. salt, or to taste
1/4 t. ground cumin
pinch smoked paprika, for garnish
warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slicks, for serving
Directions
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Preheat the oven to 450 degrees F. with a rack placed in the upper third of the oven.
Line a large, rimmed baking sheet with parchment paper.
Cut the eggplants in halves lengthwise; abrush the cut sides lightly with the olive oil. Place them in the prepared pan with the cut sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 - 40 minutes or longer if using 1 large eggplant.
Remove from the oven; set the eggplant aside to cool for a few minutes. Flip the eggplants over; scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a bowl; transfer the flesh to the strainer; discard the skins. Pick out stray bits of eggplant skin; discard. Remove as much moisture from the eggplant as possible, so allow the eggplant to rest for several minutes; shake/stir the eggplant to release more moisture.
Discard all of the eggplant drippings.
Drain and wipe out the bowl. Add the eggplant to the bowl; add the garlic and lemon juice; stir vigorously with a fork until eggplant breaks down.
Add the tahini; stir until incorporated. Stir slowly while drizzling in the olive oil. Stir until the mixture is pale and creamy, using a fork to break up any long strings of eggplant.
Stir in the parsley, salt and cumin; season to taste with salt, usually about 1/4 t. and more lemon juice, if wanting a more tart flavor.
Transfer the baba ganoush to a serving bowl. Lightly drizzle olive oil on top.
Serve, sprinkled with parsley and smoked paprika on top, dippers of choice.
6 servings.
* Large eggplants usually have more seeds, which can produce an annoying texture. So, 2 small eggplants that weigh about 2 lb. in total are better. Look for eggplants that are shiny and smooth with no mushy parts and feel heavy for their size. (Overripe eggplants can taste bitter.)