Roasted eggplant gives this baba ganoush a soft texture, while tahini, lemon and garlic add richness and brightness. Serve it as a shared dip with vegetables or pita, or alongside a summer meal. Oven roasting gives a mellow flavor; it does not necessarily produce the smoky character of cooking over a flame.
4 servings · Prep: 10 minutes · Cook/bake: about 60 minutes · Rest/chill: 20 minutes · Total: about 90 minutes
Ingredients
- 1 large eggplant, about 500–600 g (1 lb 2 oz–1 lb 5 oz)
- 2 tbsp tahini, well stirred
- 1 small garlic clove, minced
- 2 tbsp freshly squeezed lemon juice, plus more to taste
- ¼ tsp ground cumin
- ¼ tsp salt, or to taste
- ¼ tsp ground black pepper
- 2 tbsp olive oil, for serving
- 2 tbsp chopped fresh parsley
- Pita bread or vegetable sticks, for serving (optional)
Instructions
- Heat the oven to 200°C / 400°F. Prick the eggplant several times and place it on a rimmed baking tray.
- Roast for 45–60 minutes, turning once, until the skin is wrinkled and the eggplant has collapsed and feels completely soft. Larger eggplants may take longer.
- Cool for 10 minutes until safe to handle. Split the eggplant, scoop out the flesh and discard the skin. Drain the flesh in a sieve for 10 minutes to remove excess liquid.
- Mash or briefly pulse the flesh with the tahini, garlic, lemon juice, cumin, salt and pepper. Taste and adjust the lemon or salt if needed.
- Spoon into a shallow bowl, drizzle with olive oil and sprinkle with parsley. Serve with the optional pita or vegetables.
Avoid a watery dip
The eggplant should be fully soft before you scoop it out. Draining the flesh concentrates the texture without requiring extra tahini. Mash for a rustic dip or pulse briefly for a smoother result. Stir the tahini in its jar before measuring so you do not use only the separated oil.
Contains sesame. Pita usually contains wheat; use vegetable sticks or a suitable gluten-free accompaniment if needed. Keep refrigerated and use within 3 days.
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