Vegetarian and Vegan

Baba Ghanoush

Ingredients

• 2 medium eggplants (about 2 pounds total)
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 2-3 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 tablespoons chopped fresh parsley, optional

Directions

1. Preheat the oven to 450°F (230°C).
2. Prick the eggplants all over with a fork. Place on a baking sheet and roast 40-50 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
3. Let the eggplants cool until they can be handled. Cut them in half and scoop the flesh into a colander. Let drain about 10 minutes.
4. Transfer the eggplant to a food processor. Add the tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
5. With the processor running, drizzle in the olive oil until well combined. Taste and adjust the seasoning if needed.
6. Transfer to a serving bowl, drizzle with additional olive oil, and sprinkle with parsley if using.
7. Serve with pita bread, vegetables, or crackers.

Notes

• For a smokier flavor, char the eggplants on a grill or gas stovetop before roasting.