I came up with this recipe in pursuit of an all-whole-wheat cookie recipe. It gets top marks from my family!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 1 large eggplant
- 4 cloves garlic, smashed
- 1 ½ tablespoons tahini sauce
- ½ medium lemon, juiced
- ½ teaspoon red pepper flakes (Optional)
- salt to taste
- 1 tablespoon olive oil, or to taste
- 1 pinch dried parsley flakes, for garnish
Instructions
- Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
- Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined. Drizzle olive oil over top and garnish with parsley.
Reviews
This baba ghanoush turned out really well. I accidentally added the oil together with the other ingredients instead of drizzling it over, but I think that kept it from being a bit dry. I’ve got it resting in the fridge overnight and I think it will taste even better tomorrow.
Great technique in charring the eggplant. I recommend roasting the garlic for flavor and texture reasons.
Excellent flavor. i made it as directed and it was perfect. A few times later I added sumac in addition to paprika on top. Delicious! So easy to make. I do recommend if you roast the eggplants whole that you poke holes in them to avoid a massive explosion in the oven. This recipe is a keeper for sure.
I have made this in the past and used a recipe very similar yet more traditional. I use an outdoor grill and place slices of garlic in egg plant to cook the garlic and flavor the egg plant. The remaining ingredients are based on taste preference. I use a food processor and can’t buy tahini so I use sesame oil.
Strong garlic flavour, Smokey eggplant. I liked the addition of ground cumin. Served with veggie sticks. Used the food processor to quickly pulse to desired consistency.
Very authentic!
Easier than I thought and tasty. I processed the final product in the blender to make it smoother. The seasonings as written can be considered minimum amounts — add each to taste.
Delish. I add extra lemon and some smoked paprika. Sometimes a few drops of liquid smoke, too. I like it smoky!
This was yummy! Plan on making again soon!
Needs additional garlic. Smoked paprika added, also some zaatar. Wife loved it! Will definitely make this again.
We loved this recipe.
Simple and delicious!
YUMMMMMMMMMMMMMM!
Excellent recipe.
Just lovely
It was okay probably user error. I roasted the eggplants on a gas grill so they did not achieve smokiness. Then i used a vitamix to blend which required too much tahini. The resukt was it tasted too much like hummus and the consistency was too fluffy. Still enjoyed it in several sandwiches!
I agree that the crushed red pepper isn’t as good as the sarono peper. Other wise wonderful. Thank you
Did not taste like the authentic taste I’m used to. I think what’s missing is to roast the eggplant over open flame so you get that smokey flavor.
I make this for my Saudi husband and he swears it is better than any he’s ever had: restaurants, mom, maids, etc. idk if the ratios I use are correct because the size of an eggplant is so subjective. I always just take it easy on tahini and use plenty of lemon. The chili pepper flakes elevates it above other babaganoushes!
You can’t ask for a better recipe. It’s easy and taste really good. I made it twice, and I’ll do it again this week end.
Added some smoked paprika. So good!!!