Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. Baba ganoush gets even better after a day or two in the refrigerator, so this is perfect for making ahead!
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63 reviews
65 minutes
Ingredients
Vegan, Gluten free, Paleo
∙ Serves 6
Produce
2 Eggplants (about 2 pounds or 900 grams), medium
2 Garlic cloves
2 tbsp Parsley, fresh leaves
Condiments
1/4 cup Lemon juice
1/4 cup Tahini
Baking & spices
1/4 tsp Sea salt, fine
Oils & vinegars
1 tsp Olive oil
Nuts & seeds
1/4 tsp Cumin, ground