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close up of bowl of baba ganoush with parsley, olive oil, and paprika on top.

Baba Ganoush

This easy baba ganoush recipe is restaurant-quality, made with roasted eggplant, tahini, and garlic.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 2 medium eggplants
  • ¼ cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • ½ teaspoon salt
  • chopped fresh parsley
  • smoked paprika

Instructions
 

  • Preheat the oven to 425°F. Pierce the eggplants all over with a fork. Wrap the eggplants in foil and place on a baking sheet. Roast for 50-70 minutes, depending on the size of the eggplants, until completely tender on the inside.
  • Remove the eggplants from the oven, and let them cool until you can handle them. Peel off the skin and remove any large clumps of seeds.
  • Place the eggplant flesh in a strainer over a bowl. Use a spoon or ladle to press the flesh into the strainer to remove excess water. Discard the water.
  • Add the eggplant, tahini, lemon juice, olive oil, garlic, and salt to a food processor. Pulse until smooth.
  • Transfer to a dish and top with parsley and smoked paprika. Enjoy with pita and veggies!