Make this recipe now, while local eggplants are available by the basketful at the farmers market. Our version of this classic eggplant dip is super simple, the way we think it should be. Serve as part of a mezze platter with Classic From-scratch Hummus, or use as a topping for your favourite grain bowl.
Classic Baba Ganoush:
2 medium eggplants, halved
2 tbsp olive oil for roasting eggplants
1/3-1/2 cup tahini, more to taste
1/3 cup lemon juice, more to taste
1 tsp salt
2-3 tbsp olive oil
Parsley for garnish
Preheat the oven to 350 degrees. Cover a flat baking tray with parchment paper and place the eggplant on it facing up. Drizzle the tops of the eggplants with 2 tbs olive oil and rub them to cover with your hands. Flip them over face down and place in the oven. Roast for 30 minutes, until the insides are brown.
Remove from the oven and allow to cool enough to handle. Once cool, remove the flesh from eggplant skins with your hands or a sharp edged spoon. Add directly to a food processor. Discard the skins. Add the tahini, lemon juice, additional olive oil, and salt. Puree the mixture on high until smooth and creamy, adjusting ingredients to taste. Serve with chopped fresh parsley, more olive oil, and a sprinkle of cayenne or black pepper as desired. Baba Ganoush will keep for 5-7 days in the fridge.