This easy baba ganoush recipe roasts baby eggplants in the oven and then combines everything in a food processor. Feel free to play with the recipe and make it your own. I found that it tastes much better after it sits overnight in the fridge, which I love, because make-ahead recipes are great for entertaining and so are dips. I also added a lot of raw garlic, because I love garlic, but if that’s not to your taste, use less, or roast the garlic cloves to make it milder.
I also added some fresh flat leaf Italian parsley, because I already had it in my fridge and since it has a nice mild flavor that goes well with lemon and eggplant. I’m not going to claim that this recipe is authentic, but I thought it tasted good and I would definitely make it again for friends and family to snack on.
- 4 baby eggplants
- 2-3 medium cloves of garlic, pressed
- juice from half a lemon
- ½ cup of fresh flat leaf Italian parsley
- 2 tbsp of tahini
- ½ cup of extra virgin olive oil
- sea salt to taste
- (optional) garnish with fresh parsley, olive oil, and smoked paprika
- Cut baby eggplants in half, then brush the cut side with olive oil and sprinkle with sea salt.
- Put eggplant cut side down on a baking sheet and roast for an hour at 375 degrees.
- Take them out and let them cool. Then scoop out the insides of the eggplant and remove skin.
- Place eggplant insides into a food processor with tahini, remainder of olive oil, and 2 or 3 pressed garlic cloves, juice of half a lemon, and parsley and blend until desired consistency.
- Add sea salt to taste.
- Refrigerate overnight.
- (optional) When ready to serve, make a swirl with a spoon and drizzle in olive oil and sprinkle smoked paprika and fresh parsley.
Use more or less garlic and sea salt, to suit your tastes.