Ingredients:
- large (about 2 lbs total) Globe/Italian eggplants
- /4 cup (60ml) Tahini Paste, well-stirred
- tablespoons (45ml) Fresh Lemon Juice
- medium Garlic Cloves, finely minced or grated
- /2 teaspoon Ground Cumin (toasted preferred)
- /2 teaspoon Fine Sea Salt, or to taste
- tablespoons Extra Virgin Olive Oil, plus extra for drizzling
- tablespoons Fresh Parsley, finely chopped
- /4 teaspoon Smoked Paprika (optional)
- Pinch of Flaky Sea Salt, for topping
Instructions:
- Prepare Eggplant: Pierce the skin of each eggplant deeply several times all over with a fork or knife tip to prevent explosion during roasting.
- Roast: Place eggplants directly onto the oven rack (or on a foil-lined baking sheet) and roast at 450°F (230°C) for 35–45 minutes, turning every 10-15 minutes, until the skins are completely blackened, charred, and the flesh is very soft.
- Steam & Cool: Immediately transfer the hot eggplants to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam and loosen the skin.
- Scoop Flesh: Once cool enough to handle, slice the eggplants open lengthwise. Scoop the smoky, soft flesh into a sieve set over a bowl for 5 minutes to drain any excess bitter liquid. Discard the skins.
- Combine Base: Transfer the drained eggplant flesh to a mixing bowl. Add tahini, lemon juice, minced garlic, cumin, and salt.
- Mix Texture: Using a fork, vigorously mash and mix the ingredients together. For an extra-smooth finish, briefly pulse in a food processor.
- Adjust Flavour: Taste the mixture and adjust salt, lemon, or tahini as needed for optimal balance.
- Fold In: Gently fold in the 2 tablespoons of chopped fresh parsley and the 2 tablespoons of olive oil.
- Serve: Spread the Baba Ganoush onto a shallow serving plate, creating a swirl in the centre.
- Garnish: Drizzle generously with reserved olive oil, and sprinkle with flaky sea salt and smoked paprika (if using).