Name: Baba Ganoush
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant - 1 pound; Lemon juice - 2 tablespoons; Tahini - 2 tablespoons; Garlic - 2 cloves; Ground cumin - ⅛ teaspoon; Red chile powder - ⅛ teaspoon; Extra-virgin olive oil - 1 tablespoon; Plain yogurt, or more to taste - ½ tablespoon; Salt to taste - ½ tablespoon; Paprika - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baba Ganoush

1. Eggplant - 1 pound

2. Lemon juice - 2 tablespoons

3. Tahini - 2 tablespoons

4. Garlic - 2 cloves

5. Ground cumin - ⅛ teaspoon

6. Red chile powder - ⅛ teaspoon

7. Extra-virgin olive oil - 1 tablespoon

8. Plain yogurt, or more to taste - ½ tablespoon

9. Salt to taste - ½ tablespoon

10. Paprika - 1 pinch

How to cook deliciously - Baba Ganoush

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.

2. Stage

Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.

3. Stage

Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.

4. Stage

Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.

5. Stage

Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.