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This recipe is adapted from Early Morning Farm. To finish baba ghanoush, I like to drizzle olive oil over the surface and sprinkle smoked paprika and minced parsley on top. Not only does it add a pop of color, but a symphony of flavors with each bite. ~ Emma Frisch
- 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
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?