- 500 gm 1 Big Eggplant
- 1/2 Bowl Tahini (Sesame Paste)
- 1/2 Tsp Roasted Cumin Powder
- 1 Tsp Fresh Lime Juice
- 1 Tsp Virgin Olive Oil
- 1/2 Tsp Garlic Paste
- Salt as Needed
- Parsley for Garnish
Prep: 10 minutes
Cooking: 30 minutes
- Roast the eggplant – The first step is to roast the eggplant. The traditional way to prepare the eggplant is to broil it over an open flame or grill it on a wood burning fire. That’s what gives it the strong smoky flavor. I opt for the easier faster method of just roasting in open flame of gas stove for 10 – 15 minutes. You’ll still get a mildly smoky flavor, and its less hassle.
- You can wrap it in aluminum foil or skip that part. Once it’s soft to the touch and wrinkly, I remove the flesh and pulp to use in the dip, and discard the skin.
- Blend the ingredients – Next, it’s time to blend everything together. You can use a food processor or a blender. I’ve made it with both appliances, and had successful results each time. You can literally throw everything in the blender together at once. Or you can blend the tahini, garlic and lemon juice first to get a smooth and creamy sauce and then just pulse the roasted eggplant.
- The final consistency will depend on your preference. Some like it chunky; and others prefer it to be as smooth as hummus.
- Ready for Serve – Baba Ganoush is ready for serving. It pairs with pita bread, vegetables, pretzels, crackers or even as a condiment in your favorite sandwich.