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Smoky Baba Ganoush

Smoky fire-roasted eggplant blended with tahini, lemon, and garlic into a creamy, naturally vegan Levantine dip.

Ingredients

  • 2 large eggplants about 2 lb
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp olive oil plus more for drizzle
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tbsp chopped parsley for garnish

Instructions

  1. Prick eggplants with a fork and roast whole at 425°F (220°C) or char over a gas flame/grill until the skin blisters and flesh is very soft, 30-40 minutes.
  2. Let cool slightly, then halve and scoop out the flesh into a colander to drain excess liquid, about 10 minutes.
  3. Transfer eggplant flesh to a bowl or food processor with tahini, lemon juice, garlic, olive oil, cumin, and salt; mash or pulse to a coarse, creamy texture.
  4. Taste and adjust lemon and salt.
  5. Spread onto a plate, drizzle with olive oil, dust with smoked paprika, and scatter parsley on top.