Smoke Velvet The Ultimate Homemade Baba Ganoush Recipe

Instructions:

1. Preheat oven to 450°F (230°C). Pierce the eggplants deeply several times all over with a fork. Place them whole on the baking sheet alongside the unpeeled garlic cloves.
2. Roast for 30–40 minutes, turning halfway through, until the skin is entirely blistered, blackened, and the flesh is completely collapsed and soft.
3. Transfer the hot eggplants immediately to a bowl and cover tightly with plastic wrap or a lid for 15 minutes to steam. Allow the garlic to cool slightly.
4. Slice the eggplants open lengthwise. Scoop the smoky flesh out using a spoon, discarding the skin. Squeeze the roasted garlic pulp from its papery skin.
5. Place the eggplant pulp in a fine-mesh sieve set over a bowl for 10 minutes to drain off any excess bitter liquid. Press gently with the back of a spoon.
6. In a mixing bowl, combine the drained eggplant, tahini, lemon juice, olive oil, salt, and ground cumin. Add the roasted garlic pulp.
7. Gently fold the ingredients together using a fork until just combined and creamy. Avoid over-processing if using a food processor.
8. Taste and adjust seasoning, adding more salt or lemon juice as needed for brightness.
9. Transfer to a shallow serving dish. Create a swirl in the centre, drizzle generously with high-quality olive oil, and sprinkle with smoked paprika and fresh parsley before serving with warm pita bread.