Baba Ghanoush Recipe
Serves 25 mins prep45 mins cook
My Baba Ghanoush Recipe is foolproof. You don't need any fancy equipment at all and the result is a creamy spread that hits all the right notes. It's garlicky and lemony, bright and salty and works so well in so many dishes.
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What you need
Instructions
0 Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern. 1 Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one. 2 Play them flat side down and bake in a preheated 400°F (200°F) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily. 3 Let them cool a bit, and with a spoon, scoop out the flesh into a bowl. If watery, strain the eggplant flesh in a mixing bowl and discard the excess water. 4 Once you have scooped it into a bowl, take a fork and mash or break it up into your desired consistency. 5 Add the tahini and stir. Add the garlic, and stir. Add the lemon juice, and stir. Now, add the olive oil a little at a time and stir until the spread is light in colour. Last but not least, taste and adjust for salt, and stir in the parsley. EnjoyView original recipe