Name: Baba Ghanoush
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 head of garlic, plus 1 clove garlic -; 1 tbsp. plus 1 tsp. extra-virgin olive oil, plus more for serving -; Kosher salt -; Freshly ground black pepper -; 2 medium Italian eggplants -; 3 tbsp. fresh lemon juice -; 1/4 c. tahini -; 1 tbsp. chopped fresh parsley -; Pinch of crushed red pepper flakes -; Toasted pita and chopped vegetables, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Baba Ghanoush

1. 1 head of garlic, plus 1 clove garlic -

2. 1 tbsp. plus 1 tsp. extra-virgin olive oil, plus more for serving -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 medium Italian eggplants -

6. 3 tbsp. fresh lemon juice -

7. 1/4 c. tahini -

8. 1 tbsp. chopped fresh parsley -

9. Pinch of crushed red pepper flakes -

10. Toasted pita and chopped vegetables, for serving -

How to cook deliciously - Baba Ghanoush

1. Stage

Arrange a rack closest to broiler; turn on broiler. Cut top off head of garlic and drizzle with 1 tsp. oil; season with salt and pepper. Wrap garlic in foil.

2. Stage

Pierce eggplants all over with a fork. Place eggplants and garlic on a large foil-lined baking sheet.

3. Stage

Broil, turning occasionally and watching closely, until eggplant is charred on the outside and tender on the inside, and garlic is soft, 30 to 35 minutes. Tip: Test eggplant doneness by inserting a paring knife into the center of eggplant. If there is any resistance, continue to roast.

4. Stage

Let eggplant cool 10 minutes, then cut open and scoop out flesh. Discard skin and transfer flesh to a colander. Let drain, stirring halfway through, about 30 minutes.

5. Stage

Transfer eggplant to a large bowl. Add roasted garlic and lemon juice. Using a fork, mash garlic, then continue to stir until eggplant is broken down and lemon juice is incorporated. Add tahini and 1 Tbsp. oil; grate 1 clove garlic into bowl. Stir to combine; season with salt. Transfer to a serving bowl.

6. Stage

Top with parsley and red pepper flakes; drizzle with oil. Serve with pita and/or vegetables alongside.