Creamy Baba Ganoush

  • 2 pounds eggplant, halved lengthwise (approximately 2 large globe eggplants)
  • 13 cup freshly squeezed  lemon juice
  • 14 cup tahini
  • 4 cloves garlic, minced
  • 1 cup plain, full-fat yogurt
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons- 14 cup Pompeian Robust Extra Virgin Olive Oil
  • To garnish: minced parsley, Aleppo pepper flakes, black sesame seeds, flaky sea salt 
  1. Heat the oven broiler to high.
  2. Place the eggplant cut side down on a baking sheet; prick all over with a knife or fork. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes.
  3. Transfer the eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel.
  4. Meanwhile, place the lemon juice, tahini, and garlic in a food processor; let sit for at least 10 minutes. Add the reserved eggplant, yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish.
  5. Using a spoon, make a well on the surface; drizzle with the Pompeian Robust Extra Virgin Olive Oil then top with desired garnishes. 


Author: This Mess is Ours

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