Traditional Baba Ghanoush

This baba ghanoush recipe featuring baked eggplant, garlic, lemon juice, and tahini, plus a few pepper flakes for heat, can be served as a dip with pitas.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 101 Calories

Ingredients

• salt to taste
• 1 large eggplant
• 1 tablespoon olive oil, or to taste
• 4 cloves garlic, smashed
• 1 pinch dried parsley flakes, for garnish
• 0.5 medium lemon, juiced
• 0.5 teaspoon red pepper flakes
• 1.5 tablespoons tahini sauce

Recipe Instructions

Step 1

Cut a shallow slit along the side of the eggplant and place into a baking dish.

Step 2

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).

Step 3

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.

Step 4

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.