How to Make Baba Ghanoush | Episode 1224

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy while vegetable oil is more budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's strong bite.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity while vinegar is often less expensive.

Preheat the oven to 375°F (190°C).

Select small, firm eggplants to avoid bitterness from seeds.

Prick the eggplant all over with a fork to prevent bursting during cooking.

Place the eggplant in the oven and roast for 1 to 1.5 hours until soft.

Remove the eggplant from the oven and let it cool.

Toast cumin seeds in a dry skillet until fragrant, then grind them into powder.

In a food processor, combine garlic, parsley, tahini, lemon juice, and olive oil; blend until creamy.

Peel the cooled eggplant and add the flesh to the food processor.

Add salt and the ground cumin to the food processor; blend until smooth.

Drizzle extra virgin olive oil over the blended baba ghanoush before serving.

Optionally, add a squeeze of lemon and garnish with toasted pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens