Baba Ganoush (Authentic & Smoky)

Ingredients

• 2 medium eggplants (approx 2 to 2 ½ pounds total)
• 3 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoon lemon juice
• 1 garlic clove (minced)
• ¼ teaspoon salt (or more to taste)
• 1 to 2 teaspoons chopped parsley (for garnishing)

Steps

1. 1

   Roast eggplants. Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.

2. 2

   Steam eggplants. Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.

3. 3

   Scoop the flesh and chop. Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.

4. 4

   Mix everything together. Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.

5. 5

   Garnish and serve. Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.