The Kitchen · Small Plates
Baba Ghanoush
From The Kitchen · a prep-ahead staple
Roasting the eggplant until the skin is charred gives baba ghanoush its signature smoky flavor. Serve it with warm pita and fresh vegetables or as part of a Mediterranean mezze platter.
Scale
Ingredients
- 2 medium globe eggplants (about 2 pounds)
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- To garnish: chopped parsley, smoked paprika or sumac, pomegranate seeds (optional), olive oil
Method
- Preheat the oven to 425°F.
- Pierce the eggplants several times with a fork and place on a parchment-lined baking sheet.
- Roast for 35–40 minutes, turning halfway, until the skins are charred and the flesh is completely soft.
- Cool slightly, slice open, and scoop the flesh into a colander. Let drain about 10 minutes to remove excess moisture.
- Transfer the eggplant to a food processor with the tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper.
- Pulse just until mostly smooth — a little texture is good.
- Taste and adjust with more lemon or salt.
- Spoon into a bowl, drizzle generously with olive oil, and sprinkle with parsley and smoked paprika or sumac.
Nutrition highlights
- Rich in fiber and antioxidants
- Heart-healthy fats from tahini and olive oil
- A satisfying Mediterranean dip
Gina's tip
The secret to great baba ghanoush is draining the roasted eggplant before blending. Removing excess liquid creates a richer, creamier texture and concentrates the smoky flavor.
Coach's Note
Draining the eggplant is the secret — don't rush it. Real food rewards the little bit of patience, every single time.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina