Perfect Baba Ghanoush Recipe

Perfect Baba Ghanoush Recipe

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Baba Ghanoush
  • 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


  1. Preheat the oven to 375 F and line a baking sheet with foil.
  2. 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.
  3. Peel the skin or just scoop the flesh into a food processor or blender.
  4. Add the tahini, garlic cloves, lemon juice and sea salt and blend into a puree.
  5. 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.
  6. 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

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