This baba Ghanoush recipe is the best! It’s easy to make.
Servings for: 2-4 Prep Time: 20 Minutes
2 tablespoons Tahini
1 tablespoons Olive oil
1/4 cup Lemon juice
1-2 cloves Garlic
1 tablespoons Salt
1 tomato 1 jalapeño
¼ teaspoon ground cumin
1/4 teaspoon sumac
Pinch of smoked paprika
See More: Eggplant Fatteh Recipe (Fatet Batenjan)
Heat your oven to 350 on broil Set the eggplant tomato and the jalapeño on a baking sheet after cutting the eggplant to a halve.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 15-20 minutes (this might take longer if you are using 1 large eggplant).
Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the inside, in the food processor add garlic blended then add the eggplant roasted tomato and pepper blend together until you get a smooth mixture add the tahini salt lemon juice.
Transfer the baba ghanoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle cumin and smoked paprika on top. Serve with bread or chips of your choice.