Baba Ganoush Recipe

Processing

Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.

Wash and dry the eggplants, then cut them in half lengthwise. Make diamond-shaped cuts in the flesh of the eggplants with a knife, without piercing the skin. Drizzle the eggplants generously with olive oil and place them flesh side down on the baking sheet.

Bake the eggplants for 30-40 minutes, or until the skin is dark and wrinkled and the flesh is very tender. Remove the eggplants from the oven and let them cool for a few minutes until you can handle them.

When the eggplants are cool enough to handle, use a spoon to scrape out the flesh and discard the skin. Transfer the pulp to a colander and let it drain for a few minutes to remove excess liquid.

In a food processor or using a hand blender, blend the eggplant pulp, tahini, garlic, lemon juice, olive oil, cumin and smoked paprika (if using). Process until smooth and creamy. Taste and adjust salt and pepper to taste. If the mixture is too thick, you can add a little more olive oil or lemon juice to lighten it.

Transfer the Baba Ganoush to a mixing bowl and, if necessary, adjust to taste with more salt, pepper, lemon juice or olive oil. If you want an even smoother texture, you can blend it a little more with a hand blender.