Name: Baba Ganoush (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 medium Eggplant; 1/4 cup Tahini; 2 Garlic cloves-minced; 2 tbsp Lemon juice-freshly squeezed; 2 tbsp Water; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Olive oil-extra virgin; 1 tbsp Parsley-chopped fresh; 1/4 tsp Paprika

Recipe tier

A simple and delicious Baba Ganoush recipe perfect for everyday snacking.

Total 45 min

Serves 6 servings

Steps 8

Ingredients 10

Soundtrack the cook

Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Eggplant
2 medium 700 g Eggplant
Tahini Sauce
cup 60 mL Tahini
2 2 Garlic cloves-minced
2 tbsp 30 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Water
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Garnish
2 tbsp 30 mL Olive oil-extra virgin
1 tbsp 15 mL Parsley-chopped fresh
tsp 1.25 mL Paprika

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
Prick Eggplant all over with a fork. Place on a baking sheet and roast for 30-40 minutes, or until very soft and collapsed.
Let the Eggplant cool slightly, then cut in half and scoop out the flesh, discarding the skin.
Place the eggplant flesh in a colander and let it drain for 15 minutes to remove excess moisture.
In a food processor, combine all Tahini Sauce ingredients and process until smooth.
Add the drained eggplant to the food processor and blend until smooth and creamy.
Transfer the Baba Ganoush to a serving bowl. Drizzle with Olive oil, sprinkle with Parsley and Paprika from the Garnish ingredients.
Serve with pita bread, crackers, or vegetables.