Italian Recipe Collection

vegetables

Baba Ghanoush

Ingredients

Instructions

  1. Wash the eggplants, trim the stems, and slice them in half lengthwise.
  2. Score the flesh of each half in a crisscross (diamond) pattern using the tip of a knife.
  3. Line a baking sheet with parchment paper and grease it lightly with a drizzle of extra virgin olive oil. Place the eggplants on the sheet, skin-side facing up.
  4. Bake in a preheated conventional oven at 220°C (425°F) for 15–20 minutes. Once done, the eggplants should be tender yet still hold their shape, with slightly wrinkled skin.
  5. If the eggplants release excess liquid, let them drain in a colander while they cool down slightly.
  6. Once cool enough to handle, scoop out all the flesh using a spoon. Transfer the flesh into a food processor or blender, then add the crushed garlic clove, lemon juice, and tahini.
  7. Season with salt and blend until a smooth, uniform dip forms.
  8. Thinly slice the fresh mint leaves into ribbons.
  9. Transfer the baba ghanoush to a serving bowl and garnish with a drizzle of extra virgin olive oil, fresh mint, sesame seeds, sweet paprika, and a generous grind of black pepper.
  10. Serve warm or chilled.