How to Make Baba Ganoush

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits at a lower cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor with less hassle.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds brightness at a lower price.

Preheat the oven and line an oven tray with parchment paper.

Place 3 medium eggplants on the tray and prick them with a fork a few times to prevent bursting.

Roast the eggplants in the oven for 15 minutes.

After 15 minutes, use tongs to turn the eggplants to ensure even cooking.

Once the eggplants are soft, tear them open with a knife and scoop the flesh into a bowl.

Transfer the eggplant flesh to a chopping board and chop into smaller chunks.

In a bowl, combine the chopped eggplant with 3 tablespoons of tahini, 2 tablespoons of olive oil, 1 finely chopped garlic clove, 1/3 teaspoon of cumin, 1/3 teaspoon of ground black pepper, 1 freshly squeezed lemon juice, and 1/4 teaspoon of salt.

Mash the mixture with a fork until there are no lumps or chunks, achieving a desired texture.

Chop 1 teaspoon of freshly chopped parsley and add it to the mixture, stirring to combine.

Transfer the baba ganoush to a serving dish and smooth the top.

Drizzle with olive oil and garnish with a little chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens