In This Article
- Prep Time: 5 minutes
- Cook time: About 40 minutes
- Yield: 4-6 servings
- Eggplant – 1
- Tahini – 1/4 cup
- Garlic – 2-3 cloves
- Lemon juice – 2 tablespoons, freshly squeezed
- Sea salt – 1/2 teaspoon
- Olive oil – 1/4 cup, plus 1 teaspoon for finishing
- Parsley leaves (optional) – 1 tablespoon, minced
- Smoked paprika powder (optional) – 1/4 teaspoon
- Preheat the oven to 375 F and line a baking sheet with foil.
- Prick the skin of the eggplant with a fork so the entire eggplant is pocked with holes – this will help steam release in the oven. Cut the eggplant in half and place it on the baking sheet flesh-side down. Bake for 30-45 minutes (or longer), until the inside flesh is extremely soft to the touch.
- Peel the skin or just scoop the flesh into a food processor or blender.
- Add the tahini, garlic cloves, lemon juice and sea salt and blend into a puree.
- While blending, drizzle in the 1/4 cup of olive oil. The baba ghanoush will come together in a creamy, thick consistency. I like to leave a bit of chunky texture sometimes too.
- Transfer the baba ghanoush into a serving dish and drizzle the remaining olive oil on top. Garnish with them minced parsley and smoked paprika.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
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What did you think of this recipe? Have any tips or tricks to share?