This Baba Ghanoush Is authentic, smoky and delicious.
Eggplant lovers unite. Make this baba ghanoush.
Note: the written recipe has been improved since the video was originally made: now it’s easier and cleaner.
- Cook Time
- Prep Time
- 2 medium-sized eggplants
- ½ cup of raw tahini
- 1 tablespoon lemon juice
- 2 small cloves garlic, minced (cut very, very small)
- Kosher salt, to taste
- Freshly cracked black pepper (optional), to taste
- Extra virgin olive oil, for garnish
- Fresh parsley, for garnish
1. With a fork, prick a couple holes in the eggplants. Wrap each eggplant in two layers of aluminum foil. Place them directly on a stovetop flame on medium heat for about twenty minutes, rotating every 5 minutes, until they smell very smoky. Or, you can use a grill and skip the foil.
2. Allow the eggplants to cool.
3. Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and sliced the eggplants in half. Some liquid will drain out into the sink. Remove the seeds (optional- sometimes the seeds are bitter).
4. Place the eggplant in a bowl. Add raw tahini, lemon juice, garlic and salt.
5. Mash with a fork. If it’s too liquidy, add more tahini. Taste and adjust lemon and salt to taste.
5. Garnish with parsley and serve cold, room temperature or warm.