Easy Baba Ghanoush Recipe
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Cook time: 
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Serves: 4-6
  • 1 large eggplant
  • ¼ cup tahini, plus more as needed
  • 3 garlic cloves, minced
  • ¼ cup fresh lemon juice, plus more as needed
  • Large pinch of ground cumin
  • Salt, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pine nuts
  1. Prepare a medium-hot fire in a charcoal grill or in your broiler. Preheat an oven to 375°F.
  2. Prick the eggplant with a fork in several places and place on the grill or broiler rack 4 to 5 inches from the fire. Cook eggplant, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
  3. Using a fork, mash the eggplant to a paste. Add the ¼ cup tahini, the garlic, the ¼ cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  4. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the pine nuts. Serve at room temperature.
Recipe by In Good Taste at https://ingoodtaste.kitchen/easy-baba-ghanoush-recipe/