- 2 lbs. Italian eggplants about 2 small-to-medium eggplants*
- 2 medium cloves of garlic pressed or minced
- 2 Tbs. lemon juice more if necessary
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil plus more for brushing the eggplant and garnish
- 2 Tbs. tsp. salt to taste
- ¼ tsp. ground cumin
- Pinch of smoked paprika for garnish
- Preheat oven to 450 degrees with a rack in the upper third of the oven. Line large, rimmed baking sheet with parchment paper. Halve eggplants lengthwise and brush cut sides lightly with olive oil. Place in prepared pan halved sides down. (Two smaller eggplants is better than a big one.)
- Roast eggplant until interior is tender and skin is collapsing, about 35 to 40 minutes (or longer, if you’re using a large eggplant). Set aside to cool. Scoop out flesh.
- Place mesh strainer over mixing bowl and strain to remove skin. Shake for a few minutes to release moisture. Drain, wipe out bowl, and dump eggplant back into the bowl.
- Add garlic and lemon juice stir vigorously with fork until eggplant breaks down. Add tahini and stir. While stirring, slowly drizzle in olive oil. (For a lighter dip, use slightly less oil.) Continue stirring until mixture is pale and creamy.
- Stir in parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a tarter flavor.
- Transfer baba ghanoush to serving bowl and lightly drizzle olive oil on top. Sprinkle parsley and smoked paprika on top. Serve with pita wedges, carrot sticks, bell pepper strips, cucumber slices.
- (Recipe roughly adapted from Serious Eats and Tori Avey.)