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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author LDS's Mom

Ingredients

  • 2 medium eggplants
  • 3 tbsp lemon juice
  • 3 tbsp Tahini
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil plus extra for serving
  • ½ tsp salt or to taste
  • ½ tsp cumin
  • Finely chopped parsley for serving(optional)

Instructions

  1. Bake the egg plants in a 400°F preheated oven for about 45 minutes to 1 hour. Let cool for a little bit until you can handle it.

  2. Open the eggplant with a spoon, and spoon out the inside into a bowl.
  3. Take out some of the seeds and discard them(optional).
  4. Use a folk to mash the eggplants until it's creamy with some texture.
  5.  Add salt, cumin, lemon juice, garlic and Tahini. Mix all the ingredients and cover the bowl with plastic wrap and let chill in the fridge for at least 30 minutes.
  6. Place the Baba Ganouj in a serving dish.
  7. Make a circular indentation with the back of a spoon and drizzle with olive oil.
  8.  Sprinkle Parsley on top.
  9.  Enjoy.