Creamy, savoury, satisfying, and always a big hit at parties, this middle eastern dish is a great addition to your crudités boards, snack-game, on sandwiches, in Whole Bowls, or simply on its own!
For this recipe, I drizzled the eggplant with some honey before roasting for a hint of sweet, and then used a special smoked sea salt from Vancouver Island Sea Salt Co. to give it a delightfully smokey flavour.
Easy Baba Ghanoush
(slightly sweet and a hint of smoke)
2 large eggplants, trimmed and sliced down the middle
1/2 cup extra virgin olive oil + extra for drizzle (about 4 tbsp)
2-4 tbsp honey
1/2 cup tahini
Juice from one lemon
1 tsp cumin
2 tsp sea salt (or to taste) *I use a smoked sea salt, but you can use regular if you don’t want that smokey taste
1 tsp paprika
1/2 tsp coriander
1/2 cup of loosely packed Italian parsley
Preheat your oven to 425F and line a baking sheet with parchment paper.
Rub the eggplant pieces with olive oil, space out on the parchment paper lined baking sheet, and drizzle with honey.
Bake for 20 mins (until completely soft and slightly charing on the edges of the skin).
Transfer the cooked eggplant to a food processor or blender and add all the other ingredients.
Blend together on high until you’ve reached your desired texture (some people like it really smooth, others like it a bit more chunky), scraping down the sides along the way.
Transfer to a container to cool in the fridge before serving.