Roasted Baba Ganoush

Roasted Baba Ganoush

Baba ganoush is typically made by charring an eggplant over a grill or gas stovetop. However, if you roast eggplant halves cut side down and add smoked paprika, you can develop that charred, smoky flavor without a grill or gas stovetop. We love this baba ganoush recipe because it doesn’t require a food processor - you use a fork to mash the ingredients together.

Serves 6-8

Heat oven to 450°F. Cut off the tops of 4 small to medium-sized eggplants. Slice in half lengthwise. Brush with olive oil and place on a lined sheet pan cut side down. Roast for 40 minutes until the skin is very soft. Allow the eggplant to cool for a few minutes. Scoop out the inside of the eggplant with a spoon or fork and place into a strainer over a mixing bowl. Rest for a few minutes so that as much water is removed as possible. Dump the excess water and place the eggplant in the bowl. Use a fork to mash eggplant with 1 tsp smoked paprika, 2 Tb olive oil, juice of ½ lemon, ¼ cup tahini, ⅓ cup chopped parsley leaves and 1 minced garlic clove. Season with salt to taste. Garnish with an additional sprinkle of smoked paprika.