Baba Ghanoush

Roast the Eggplants

Preheat your oven to 400°F (200°C). Prick the eggplants a few times with a fork to prevent them from bursting.

Place the eggplants on a baking sheet and roast for about 45-60 minutes, turning them halfway through, until the skin is charred and the flesh is very soft.

Alternatively, you can char the eggplants directly over a gas flame or on a grill for a smoky flavor. Continue to roast in the oven if necessary until fully cooked.

Cool and Peel

Remove the eggplants from the oven and let them cool until you can handle them.

Peel off the charred skin, and place the flesh in a colander to drain off excess liquid.

Mash the Eggplant

Transfer the eggplant flesh to a mixing bowl. Use a fork or a potato masher to mash the eggplant to your desired consistency.

Mix the Ingredients

Add the minced garlic, tahini, lemon juice, and olive oil to the mashed eggplant. Mix well until all ingredients are fully incorporated.

Stir in the ground cumin and salt to taste. Adjust seasoning as needed.

Serve

Transfer the Baba Ghanoush to a serving bowl.

Drizzle with extra virgin olive oil and garnish with chopped fresh parsley, pomegranate seeds, and a sprinkle of smoked paprika or sumac, if desired.