Roasted Eggplant Baba Ganoush

Ingredients

0 of 10 out on the counter

• 2 medium eggplants (about 1¼ lb / 548 g each; 916 g once peeled)
• ¼ cup tahini
• 3 tbsp lemon juice
• 2 tbsp olive oil, 1 tbsp in the dip and 1 tbsp to drizzle
• ½ tsp garlic powder
• ¼ tsp ground cumin
• ½ tsp salt
• 2 tbsp chopped fresh parsley
• 1 tsp paprika, to finish
• 6 medium carrots, cut in sticks for dipping

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 425 °F. Line a sheet pan with foil. Halve the eggplants lengthwise and set them cut side down on the pan.
2. 2Roast 35 to 40 minutes, until the skins wrinkle and collapse and a knife slides into the thickest part with no resistance. Cool 15 minutes.
3. 3Scoop the flesh into a strainer set over a bowl and discard the skins. Let it drain 15 minutes, pressing lightly with a spoon.
4. 4Tip the drained flesh into a bowl and mash it with a fork until it holds together but still has some strands.
5. 5Stir in the tahini, lemon juice, 1 tbsp of the olive oil, garlic powder, cumin and salt. Taste: it should be smoky, nutty and bright.
6. 6Spread the dip in a shallow dish. Drizzle the remaining 1 tbsp olive oil over it, then scatter the parsley and paprika on top.
7. 7Serve with the carrot sticks. Cool leftovers no more than 2 hours, then refrigerate, covered, up to 4 days.