There’s nothing like the smoky, creamy taste of homemade Baba Ghanouj. It’s one of those things I never tried until I lived in England. Living in a different country made me more open to new cuisines. I tried it for the first time at a Lebanese restaurant in London, and I’ve been obsessed with it ever since.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Peel the loose paper off the garlic, leaving the tight skins intact. Slice off the top 1/2″ of the garlic head to expose the cloves. Place it on foil, drizzle with olive oil, and season with salt and pepper (image 1). Place the eggplant halves on a baking sheet. Brush with olive oil and roast for 35-45 minutes (image 2). Wrap the foil around the garlic, place it on a baking dish, and roast it in the oven for 40-50 minutes (image 3). You’ll know the eggplants done when the skin shrivels (image 4). To remove the garlic from the peel, squeeze the root end, and the soft garlic will slide right out and set aside (image 5). Scoop out the fleshy center of the eggplant with a spoon and run a knife through it to cut it into strips. Discard the skins. Place the eggplant flesh in a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strain (image 6).
Put the eggplant into the food processor (image 7). Add the roasted garlic. Add lemon zest, lemon juice, tahini, salt, cumin, smoked paprika, pepper, and olive oil (image 8). Blend until smooth. Taste and add salt, adjust spices, and add more lemon juice as needed (image 9). Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top, then sprinkle with paprika and parsley (image 10).
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