Everyone in the family fight about this baba ganoush as it’s packed with lots of flavors. It’s light and fluffy just what you’d want it to be, and it’s absolutely delicious. It’s important to take the skin out of the eggplants because they really add an extra kick to the recipe.
1 large eggplant
3 minced garlic cloves
1/4 cup lemon juice
1/4 cup tahini
1 tbsp olive oil
1 dash ground cumin
1 tbsp minced parsley
Start a medium-hot fire in a grill.
Preheat your oven to 375 degrees Fahrenheit.
Prick the eggplant with a fork and add it to the grill.
Turn them frequently until the skins of the eggplant blacken. You want the flesh to soften and place in the oven. Leave it there for about 10-15 minutes.
If the eggplant is not very soft, place it in the oven for an extra 5 minutes.
Remove the oven and let it cool. Peel them and discard the skin.
Add the eggplant is a medium size bowl.
Mash the vegetable using a fork until it has a paste consistency.
Add 1/4 cup of tahini, cumin, 1/4 lemon juice, and garlic. Combine well.
Add all ingredients in one bowl and create a shallow well using the back of a spoon.
Sprinkle with parsley and drizzle with olive oil.
Add olives on the side and serve at room temperature.
What’s your favorite part about baba ganoush? There are tons of reasons, and we’d like to know!