Ingredients:

  • 1 large eggplant (about 1 lb / 450g)
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) tahini
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Pinch of smoked paprika, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prick the eggplant all over with a fork.
  2. Place the eggplant on a baking sheet (lined with parchment for easy cleanup). Roast until the eggplant is very soft and the skin is blackened and collapsed, about 30-40 minutes.
  3. Let the eggplant cool slightly until you can handle it. Cut the eggplant in half and scoop out the flesh, discarding the skin.
  4. In a food processor, combine the eggplant flesh, olive oil, garlic, tahini, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
  5. Taste the baba ganoush and adjust seasonings as needed. Add more lemon juice for tanginess, salt for flavour, or tahini for creaminess.
  6. Transfer to a serving bowl. Drizzle with olive oil, sprinkle with parsley and smoked paprika (if using), and serve with pita bread, crudités, or crackers.