This easy Baba Ganoush recipe is smoky, creamy, and naturally vegan—made with roasted eggplant, garlic, tahini, and lemon. No food processor needed!
Ingredients
- 2 medium Italian eggplants, about 1 pound
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice
- ¼ cup tahini
- ¼ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 1 ½ tablespoons chopped fresh flat-leaf parsley
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
Instructions
- Preheat the oven: Set your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Prep the eggplant: Slice each eggplant in half lengthwise. Brush the cut sides with a little olive oil and place them cut-side down.2 medium Italian eggplants
- Roast: Bake for 35–40 minutes, until the flesh is very soft and the skins look wrinkly and collapsed.
- Cool and scoop: Let them cool, then scoop out the soft inside and discard the skins.
- Drain moisture: Place the eggplant in a mesh strainer over a bowl. Let it sit for a few minutes, stirring gently to release extra liquid.
- Mash and mix: Transfer the drained eggplant to a bowl. Add garlic and lemon juice and mash with a fork. Stir in tahini, then drizzle in olive oil while mixing until it turns creamy and pale.2 medium cloves of garlic, 2 tablespoons lemon juice, ¼ cup tahini, ¼ cup extra-virgin olive oil
- Season: Mix in chopped parsley, salt, and cumin. Taste and adjust with more lemon or garlic if you like.¾ teaspoon salt, ¼ teaspoon ground cumin, 1 ½ tablespoons chopped fresh flat-leaf parsley
- Serve: Scoop into a bowl, drizzle with olive oil, sprinkle with parsley, paprika, or chili flakes, and enjoy!Pinch of smoked paprika