Name: Baba Ghanoush (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 Eggplant-medium; 1/4 cup Tahini; 2 tbsp Lemon Juice-freshly squeezed; 1 clove Garlic-minced; 2 tbsp Water; 1/4 tsp Salt; 2 tbsp Olive Oil-extra virgin; 1 tbsp Parsley-chopped; 1/2 tsp Paprika-sweet

Recipe tier

A simple and flavorful eggplant dip, perfect for parties or a quick snack.

Total 45 min

Serves 6 servings

Steps 7

Ingredients 9

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
2 450 g Eggplant-medium
Tahini Sauce
cup 60 mL Tahini
2 tbsp 30 mL Lemon Juice-freshly squeezed
1 clove 3 g Garlic-minced
2 tbsp 30 mL Water
tsp 1.25 mL Salt
Garnish
2 tbsp 30 mL Olive Oil-extra virgin
1 tbsp 15 mL Parsley-chopped
tsp 2.5 mL Paprika-sweet

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
Prick the Eggplant all over with a fork. Place on a baking sheet and roast for 30-40 minutes, or until the eggplant is very soft and the skin is blackened.
Let the eggplant cool slightly, then 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 bowl, combine all Tahini Sauce ingredients and whisk until smooth.
Add the drained eggplant flesh to the Tahini Sauce and mash or blend until well combined. Adjust seasoning to taste.
Transfer to a serving dish. Drizzle with Olive Oil and garnish with Parsley and Paprika.