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Baba Ganoush is an eggplant-based sauce that comes from the Middle East. It is traditionally prepared with the addition of tahini, garlic, lemon juice and various spices. Despite some similarities with hummus, the main difference is the use of eggplant instead of chickpeas.

⏱ Cooking time — 55 minutes overall. Includes 15 minutes of preparation and cooking + 40 minutes unattended.

🥣 Ingredients:

✔ 900 g (2 lb) eggplant (approximately 2 large eggplants)
✔ 2 garlic cloves
✔ 20 g (about 1.5 tbsp.) tahini
✔ 15-30 g (1-2 tbsp.) freshly squeezed lemon juice (about the juice of half to one lemon)
✔ 30 g (about 2 tbsp.) extra-virgin olive oil, plus more for serving
✔ ½ tsp. ground cumin (optional)
✔ small bunch of cilantro
✔ ½ tsp. smoked or regular paprika (optional)
✔ pomegranate seeds to serving

🍳How to cook:

1️⃣ Preheat the oven to 230 °C(450 °F). Pierce the eggplants and place on a baking tray. Bake for 35-40 minutes, turning after 20 minutes.

2️⃣ Chop the garlic and cilantro finely. Set aside a few cilantro leaves for decoration.

3️⃣ In a bowl, combine the chopped garlic and cilantro, add the cumin, paprika, salt, olive oil, and tahini. Mix well. Add the lemon juice. Stir some more and set the bowl aside.

4️⃣ Put the cooked eggplants in a bowl and cover with foil, leave for 10-15 minutes. Then remove the skin, cut off the stems and finely chop the flesh.

5️⃣ Add the chopped eggplant to the sauce in the bowl and stir. Adjust the flavor by adding more salt or lemon juice.

6️⃣ Chill 1-2 hours (if desired) in the refrigerator. Serve with olive oil, paprika, cilantro and pomegranate seeds.

🔗 Check full step-by-step recipe at the bayevskitchen.com/baba-ganoush/

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