Baba Ganoush
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Category
Dips
Servings
2-3
Prep Time
35 minutes
Ingredients
1 large eggplant
1⁄2 - 1 tsp fine sea salt
1⁄4 cup lemon tahini sauce
2 Tbsp finely chopped fresh flat leaf parsley
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
optional: 1/4 tsp smoked paprika for extra smoky flavor
Directions
Set up a grill for high direct heat or turn on the broiler to high.
Poke the eggplant all over with a fork.
If grilling, put the eggplant on the grill grate, close the lid, and grill until the eggplant is charred all over, wrinkled, and soft, about 20 minutes, turning halfway through. If using a broiler, put the eggplant on a broiler pan and position the broiler rack so that the eggplant is as close to the heating element as possible without touching it, and broil until charred and soft, about 20 minutes, turning halfway through.
Cool the eggplant until you can touch it comfortably.
Chop the eggplant so that the skin is in small pieces and the flesh is mushy with just a few strings visible. Stir in the salt, tahini sauce, parsley, olive oil, lemon juice, and smoked paprika if using.
Serve with warm flatbread or pita chips.
Store in a closed container in the refrigerator for up to 1 week.
Recipe Note
Recipe adapted from THE TAHINI TABLE © 2020 by AMY ZITELMAN. Photography © 2020 by Jillian Guyette. Reproduced by permission of Agate Publishing. All rights reserved.
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