Easy Baba Ghanoush Recipe

Easy Baba Ghanoush Recipe

Ingredients

Makes about 2 cups

• 1 large eggplant, halved lengthwise
• 3 garlic cloves, slivered
• 1/4 cup tahini (sesame paste), plus more if needed
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne
• 1/4 teaspoon dried oregano (optional)
• 1 tablespoon chopped fresh parsley, for garnish
• 1 tablespoon pomegranate seeds, for garnish (optional)

Method

1. Preheat the oven to 425°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Make small slits in the cut sides of the eggplant and press the garlic into the slits
4. Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes
5. Set aside to cool
6. Scoop the cooked eggplant flesh into a food processor
7. Add about 1/4 cup of the tahini, the lemon juice, salt, cayenne and oregano, if using and process until smooth
8. Taste, adjusting seasonings if necessary, adding more tahini, if needed
9. Transfer to a medium bowl and sprinkle with the parsley and pomegranate seeds, if using
10. Serve at room temperature
11. If not using right away, cover and refrigerate until needed
12. Properly stored, it will keep for up to 3 days

Full List of Snack Recipes
Full List of Baba-Ghanoush Recipes