Ingredients:

  • 2 large aubergines (about 1kg / 2.2 lbs total)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1/4 cup (60ml) tahini paste, well stirred
  • 1/4 cup (60ml) fresh lemon juice, from about 1-2 lemons
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 tablespoon pomegranate seeds, for garnish (optional)

Instructions:

  1. Preheat oven to 200°C (400°F/ Gas Mark 6). Prick aubergines all over with a fork. Place on a baking sheet and roast until the skin is blackened and the flesh is very soft, about 40-45 minutes, turning halfway through.
  2. Let the aubergines cool slightly. Once cool enough to handle, cut them in half lengthwise. Scoop out the flesh, discarding the skin. Place the flesh in a colander to drain excess moisture for about 10 minutes.
  3. In a food processor, combine the drained aubergine flesh, minced garlic, tahini, lemon juice, olive oil, salt, cumin, and smoked paprika (if using).
  4. Process until completely smooth and creamy. Taste and adjust seasoning as needed (more salt, lemon juice, or tahini).
  5. Transfer the Baba Ganoush to a serving bowl. Drizzle with extra virgin olive oil and garnish with chopped parsley and pomegranate seeds (if using). Serve immediately or chill for later.