Baba Ghanoush

Prep time: 5 min

Cook time: 60min

Servings: 4

Servings: 1 - 50 gram

When finish:

Transfer the baba ghanoush spread to a small bowl, and if you have the time, refrigerate for 1 to 2 hours. Just before serving, top the baba ghanoush with olive oil, a sprinkle more sumac, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread or these epic homemade pita chips.

Ingredients

1 large eggplant

olive oil infused with lemon

1 tbsp plain greek yogurt

1 1/2 tbsp tahini paste

1 garlic clove

1 tbsp lime or lemon juice more if you like

salt and pepper

1/2 tsp to 1 tsp cayenne pepper

toasted pine nuts for garnish

leaf parsley for garnish

Direction

Roast or bake the eggplant. To do this, cut the eggplant in halves, make a few slits on the skin, then roast it in a high-heated oven (flesh side down) until super tender. Important tip: if you have the time, before roasting, salt the eggplant flesh generously and let them “sweat out” their bitterness for 20 to 30 minutes, then pat dry very well before you do anything else.

Preheat the oven to 425 degrees F. If roasting the eggplant, cut in half and make a few slits through the skin. (If you have the time, salt the eggplant and let it “sweat out” its bitterness for 20 to 30 minutes before roasting. Make sure you pat the eggplant dry before proceeding)

Roast the eggplant in 425 degree heated oven for 30 to 40 minutes or until eggplant is fully tender (I like placing the eggplant flesh-side on the oiled backing sheet to get some extra color and char. Be sure to drizzle some extra virgin olive oil on top as well.) Remove from heat and set aside to cool completely.

When the eggplant has cooled, scoop the flesh out and transfer to a colander to drain for 3 minutes (discard the eggplant skins).

Transfer drained eggplant flesh to the bowl of a food processor. Add yogurt (optional), tahini, garlic, lime juice, salt, pepper and spices. Run the food processor briefly or pulse a few times until everything is well-combined and you reach the desired consistency (you do not want runny baba ghanoush, so be sure not to run the processor too long.) Taste and adjust spices and lime juice to your liking.

Transfer the baba ghanoush spread to a small bowl, and if you have the time, refrigerate for 1 to 2 hours. Just before serving, top the baba ghanoush with olive oil, a sprinkle more sumac, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread or these epic homemade pita chips.