Snack · 45 min · middle-eastern

Baba Ganoush

If you like large eggplants, you’ll love this Middle Eastern snack — 45 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 Large eggplants
• 1/4 cup Tahini
• 2 tbsp Lemon juice
• 1 clove Garlic
• 3 tbsp Olive oil
• 1/2 tsp Smoked paprika
• 3 Pita bread
• 2 tbsp Parsley
• 2 tbsp Pomegranate seeds

Steps

1. Pierce the eggplants a few times with a fork and roast them directly on a gas flame or under the broiler, turning every 5 minutes, until the skin is blackened and the flesh collapses — about 25 minutes. The char is flavor; this is where the smoke comes from.
2. Let the eggplants cool until you can handle them, then split them open and scoop the soft flesh into a colander. Drain 15 minutes. Eggplant holds a surprising amount of water, and skipping the drain makes a watery dip.
3. Pulse the flesh in a food processor 5 or 6 times — you want texture, not baby food. Stir in the tahini, lemon juice, grated garlic, and 1 teaspoon of salt.
4. Spread in a shallow bowl, drizzle generously with olive oil, and finish with smoked paprika, parsley, and pomegranate seeds.
5. Serve with warm pita. The dip is at its smokiest served the day it is made, though it keeps 4 days in the fridge.

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