Baba ghanoush offers a brilliant balance of flavor and texture. It is simultaneously light and creamy, and the roasted eggplant offers a hint of smoke. The tahini adds depth and body, while the olive oil lends a fruity finish.
As you make this dish several times, experiment with adjusting ingredients like tahini and lemon juice to your liking.
2 medium eggplants
½ cup/75 g organic tahini
3 cloves garlic
¼ cup/60 ml extra virgin olive oil
2 tbsp/30 ml fresh lemon juice
½ tsp sea salt
¼ tsp cumin
⅛ tsp cayenne
1 tbsp/3 g fresh parsley, minced (garnish)
¼ tsp paprika (garnish)
Preheat oven to 350°F/177°C. Pierce each eggplant in several places with a fork and place on a baking sheet. Roast in the oven until soft (about 1 hour), turning over once. Allow eggplant to cool. Once cooled cut in half lengthwise. Scoop out the flesh and place in a medium-sized bowl. Discard the peel. Add the remaining ingredients (tahini, garlic, olive oil, lemon juice, salt, cumin and cayenne) except parsley and paprika to the same bowl. Use a fork to mash together and mix until well combined. Garnish with parsley and paprika.