Ingredients:

  • 2 large eggplants (about 1 kg / 2.2 lbs total)
  • 1/4 cup tahini (60 ml)
  • 2-3 cloves garlic, minced (approx. 2 tsp)
  • 1/4 cup fresh lemon juice (60 ml)
  • 1/4 cup extra virgin olive oil, plus more for drizzling (60 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon ground cumin (1 ml)
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons chopped fresh parsley, for garnish (30 ml)
  • 1 tablespoon pomegranate seeds, for garnish (15 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Poke eggplants all over with a fork.
  2. Place eggplants on a baking sheet and roast for 30-45 minutes, or until the skin is blackened and the eggplant is very soft. Turn halfway through for even roasting.
  3. Let the eggplants cool slightly. Then, carefully cut them in half lengthwise and scoop out the flesh, discarding the skin.
  4. Place the eggplant flesh in a blender or food processor. Add the tahini, garlic, lemon juice, olive oil, salt, cumin, and cayenne pepper (if using).
  5. Blend until the mixture is smooth and creamy. Taste and adjust seasonings as needed.
  6. Transfer the baba ganoush to a serving bowl. Drizzle with olive oil and garnish with parsley and pomegranate seeds. Serve with pita bread, vegetables, or crackers.