This post may contain affiliate links.
I usually don’t love recipes with eggplants but baba ganoush is definitely an exception. In my recipe I tried to be mindful of how much tahini and olive oil I put into the spread. So in this version I use olive oil only for brushing eggplants before roasting and for decoration on top but all the goodness of this spread still comes through.
Baba Ganoush (V, GF)
- 2 medium eggplants
- olive oil for brushing
- 72 g (1/4 cup) tahini
- 15 ml (1 tbsp) lemon juice
- 1/3 tsp ground cumin
- 1/4 tsp salt
- a pinch of black pepper
- a pinch of smoked paprika
- Cut the top green part off the eggplants. Then cut both eggplants in half lengthwise. Put all 4 halves on a baking tray so that the cut side is facing up. Brush the top side with a little bit of olive oil. Roast them at 180 °C for 40 min.
- When the roasting is done, take them out and let them cool a little bit. Then scoop the flesh out with a spoon, discard the skin (do not skip this step as it makes all of the difference in taste). Put flesh of the eggplants into a blender.
- Put the other ingredients into a blender too and mix together well.
- Transfer the mixture into a bowl and top with desired toppings like a drizzle of olive oil, a dash of smoked paprika, chopped parsley and pomegranate seeds.
- You can serve baba ganoush as a snack with some vegetables (carrots, cucumbers, peppers, radishes, olives), as part of a meze with other dishes (tabbouleh, fattoush, hummus, falafel, pita bread) or spread it on a piece of bread.
Walking Through Lavender Fields is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you make a purchase through one of those links, Walking Through Lavender Fields will receive a small commission from the purchase at no additional cost to you. I only recommend products that I love and use through my affiliate links.