Name: Baba Ganoush with Smoked Paprika
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 lbs eggplant (about 3-4 small to medium eggplants); 2 cloves garlic (minced or crushed); 2 tbsp lemon juice (about ½ of 1 lemon); ¼ cup tahini; ⅓ cup extra virgin olive oil (plus more for brushing the eggplant and garnish); 2 tbsp parsley (chopped, about 5-6 parsley sprigs); 1 tsp salt; ¼ tsp cumin; ⅛ tsp smoked paprika

A huge shout out to Kate at Cookie and Kate for this recipe. It’s an absolute hit and we’ve made some slight adjustments in the technique, but the overall texture and end result is one we’ll be making for years to come.

Equipment Needed

Ingredients and Recipe

Baba Ganoush with Smoked Paprika

Recipe Credit

Publisher – Cookie and Kate

Note: This recipe has been updated + slightly altered for website editorial purposes.

Servings 4 people

Prep Time 10 mins

Cook Time 50 mins

Hands-Off Cooking Time 45 mins

Total Time 1 hr

Equipment

Chefs Knife
Measuring Spoons
Measuring Cups
Mixing Bowls
Baking Sheet
Parchment Paper or Silpat Baking Mat

Ingredients

2 lbs eggplant about 3-4 small to medium eggplants
2 cloves garlic minced or crushed
2 tbsp lemon juice about ½ of 1 lemon
¼ cup tahini
⅓ cup extra virgin olive oil plus more for brushing the eggplant and garnish
2 tbsp parsley chopped, about 5-6 parsley sprigs
1 tsp salt
¼ tsp cumin
⅛ tsp smoked paprika

Instructions

Preheat the oven to 400°F.
Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Make sure to rub the oil in as soon as you put it on each eggplant, since they absorb the oil very quickly. Place them in the prepared pan with the halved sides up. Roast the eggplant for 40-45 minutes, or until the interior is very tender throughout and the skin is collapsing.
After 40-45 minutes, remove the eggplant from the oven and set aside to cool for a few minutes. Scoop out the flesh with a large spoon, discarding the skin. Place a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strainer. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest in the strainer for a few minutes to release any leftover liquid. Lightly move the eggplant around to release moisture.
After a few minutes, discard the eggplant liquid from the mixing bowl and wipe the bowl clean. Add the eggplant from the strainer into the bowl and add the garlic and lemon juice to the eggplant. Stir with a fork until eggplant breaks down and ingredients are combined. Then add the tahini to the bowl and stir until it’s incorporated.
Slowly drizzle the olive oil into the bowl, constantly stirring with a fork, until the mixture has a nice, creamy texture. Use your fork to break up or remove any remaining strings of eggplant.
Stir in the parsley, salt and cumin and stir to incorporate.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle the smoked paprika and chopped parsley on top, as desired. Enjoy!

Author: Cookie and Kate

Course: Dinner, Dips, Sides

Cuisine: Middle Eastern

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