Baba Ghanoush

Ingredients

• 1 large eggplant - preferably globe variety
• 2 tablespoons tahini - sesame paste
• 1 clove garlic - minced
• 2 tablespoons lemon juice - freshly squeezed
• 2 tablespoons extra virgin olive oil - plus extra for drizzling
• 1/2 teaspoon ground cumin - optional, for extra flavor
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh parsley - chopped, for garnish
• 1/2 teaspoon pomegranate seeds - for garnish, optional

Step-by-step instructions

1. Preheat your oven to 400°F (200°C).
2. Prick the eggplant in several places with a fork to allow steam to escape during roasting.
3. Place the eggplant on a baking sheet and roast in the oven for about 30-35 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
4. Remove the eggplant from the oven and let it cool for a few minutes. Once cooled, cut it open and scoop the flesh into a mixing bowl, discarding the skin.
5. To the eggplant flesh, add tahini, minced garlic, lemon juice, olive oil, cumin (if using), salt, and black pepper. Mix well until you achieve a smooth and creamy consistency.
6. Taste and adjust seasoning as desired. If you like a smokier flavor, you can add more tahini or a touch of smoked paprika.
7. Transfer the baba ghanoush to a serving dish and drizzle with a little extra virgin olive oil.
8. Garnish with chopped parsley and pomegranate seeds if desired. Serve with warm pita bread or fresh vegetables.

Serving suggestion

Serve alongside a selection of other mezze like hummus, tabbouleh, and olives for a delightful appetizer spread.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.