Creating restaurant-quality Baba Ganoush at home is easier than you might think with this authentic Mediterranean recipe! The secret lies in roasting the eggplant to perfection and draining excess liquid for a rich, velvety texture. The result is a creamy, subtly sweet, and savory spread that’s so delicious, you might just skip the pita and eat it by the spoonful!
INGREDIENTS
- 2 pounds eggplants (about 2–3 medium)
- 4 tablespoons olive oil, divided
- 1/4 cup tahini paste
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional, plus more to taste)
INSTRUCTIONS
- Preheat the oven to 400°F.
- Slice the eggplants in half lengthwise and drizzle with 2 tablespoons of olive oil. Line a large baking sheet with parchment paper and place the eggplants cut-side down. Roast for 40–50 minutes until tender, fully cooked, and golden brown.
- Scoop out the flesh and discard the skin. Transfer the eggplant to a fine-mesh strainer over a bowl and let it rest for 15–20 minutes, mashing occasionally to remove excess liquid. You should end up with about 1 1/4 cups of eggplant and 1/3–1/2 cup of drained liquid.
- In a food processor, combine the eggplant, remaining 2 tablespoons of olive oil, tahini, lemon juice, garlic, salt, cumin, and red pepper flakes. Pulse 10–20 times until blended to your desired consistency.
- Transfer to a serving dish and drizzle with olive oil, sprinkle with red pepper flakes and fresh parsley, and serve with pita bread or fresh veggies for dipping. Enjoy!
