easy baba ghanoush

Name: Easy Baba Ghanoush
Prep time: 15 min
Cook time: 55 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants (aubergines), washed and halved; 1/4 cup(s) extra virgin olive oil, divided, or more if needed; 1/4 cup(s) tahini; 1/4 cup(s) freshly squeezed lemon juice, or more to taste; 3 large whole cloves garlic; 1/2 teaspoon(s) ground himalayan sea salt, or to taste; 1/2 teaspoon(s) ground cumin; 1/4 teaspoon(s) smoked paprika; freshly ground black pepper, to taste (i always use mixed peppercorns); 1 1/2 tablespoon(s) fresh chopped parsley, divided; 1/8 teaspoon(s) mild paprika, for garnish

11 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 3, 2019

This smooth and easy Baba Ghanoush has a nice smoked & nutty taste. This Mediterranean dip is a great appetizer to serve along with pita wedges & crudités.

Rate

Baba Ghanoush in a serving dish sitting on a white/orange plate with crudites in the background.

prep time 15 Min

cook time 55 Min

method Bake

yield 2 cups

Ingredients

2 medium eggplants (aubergines), washed and halved
1/4 cup extra virgin olive oil, divided, or more if needed
1/4 cup tahini
1/4 cup freshly squeezed lemon juice, or more to taste
3 large whole cloves garlic
1/2 teaspoon ground himalayan sea salt, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 tablespoons fresh chopped parsley, divided
1/8 teaspoon mild paprika, for garnish

How To Make easy baba ghanoush

Step 1

Brush halved eggplants with oil enough to cover flesh. Place flesh-side down on a lightly greased baking sheet lined with foil and, using a fork, prick skin in few places. Transfer to a 425ºF preheated oven; bake for 50 minutes or until very soft.

Step 2

Remove from the heat and cool for 15-20 minutes before scooping out flesh into a colander to drain; discard skin. Stir flesh to remove any liquid. Transfer to a food processor fitted with the blade attachment and add tahini, lemon juice, garlic, sea salt, cumin, smoked paprika, black pepper, and 1 ½ tbsp. oil; process until nicely smooth, about 3 minutes.
Step 3

Cool to room temperature before adding 1 tbsp. chopped parsley; process once again for 10 seconds. Transfer dip to a serving bowl; drizzle about ½ tbsp. oil on top. Sprinkle with mild paprika and the remaining parsley.
Step 4

PITA WEDGES: Cut pita into wedges, transfer to a baking sheet and bake at 375ºF for 6-8 minutes.
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=z3PclEd9QQ0
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes