Recipe Cheat Sheet

Baba Ganoush

about 2 cups (6 servings) · prep 15 min · total 75 min

Preheat oven to 400°F
Line a rimmed baking sheet with foil
2 lb (2 medium) eggplants, pricked all over with a forkroast 400°F 40 to 45 min, turning once, until collapsed and very softcool slightly, scoop out flesh, drain in a sieve 10 minmash or pulse to a rough pastestir in slowly until creamysprinkle over and serve drizzled with oil
3 Tbsp fresh lemon juice
2 cloves garlic, minced
1/4 cup tahini
3 Tbsp extra-virgin olive oil, plus more for serving
1/2 tsp kosher salt, plus more to taste
2 Tbsp fresh parsley, chopped
Recipe Cheat Sheet
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Baba Ganoush, written out

Makes about 2 cups (6 servings). Prep 15 min, cook 45 min, ready in 1 hr 15 min.

Ingredients

  • 2 lb (2 medium) eggplants, pricked all over with a fork
  • 3 Tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • 3 Tbsp extra-virgin olive oil, plus more for serving
  • 1/2 tsp kosher salt, plus more to taste
  • 2 Tbsp fresh parsley, chopped

Before you start

  • Preheat oven to 400°F.
  • Line a rimmed baking sheet with foil.

Directions

  1. Roast 400°F 40 to 45 min, turning once, until collapsed and very soft: eggplants.
  2. Cool slightly, scoop out flesh, drain in a sieve 10 min: step 1.
  3. Mash or pulse to a rough paste: step 2, fresh lemon juice, garlic, tahini.
  4. Stir in slowly until creamy: step 3, extra-virgin olive oil, kosher salt.
  5. Sprinkle over and serve drizzled with oil: step 4, fresh parsley.

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