Eggplant Baba Ganoush

1. Preparation

Preheat your oven to 400°F (200°C).

Wash the eggplants and cut them in half lengthwise.

Score the flesh of each eggplant half with a knife in a crisscross pattern, being careful not to cut through the skin.

Place the halved eggplants on a baking sheet, cut side up.

2. Roasting Eggplant

Drizzle olive oil over the cut side of the eggplants, then sprinkle with salt.

Roast in the preheated oven for about 30-35 minutes, or until the flesh is soft and the skin is slightly charred.

Remove the eggplants from the oven and let them cool for a few minutes.

3. Making Baba Ganoush

Scoop out the roasted flesh of the eggplants and place it in a food processor.

Add tahini, minced garlic, lemon juice, and the remaining olive oil to the food processor.

Blend the mixture until smooth. Stop to scrape down the sides as needed.

Taste and adjust seasoning with additional salt and lemon juice if desired.

4. Serving

Transfer the baba ganoush to a serving bowl.

Drizzle a little olive oil on top and sprinkle with smoked paprika or chopped parsley for garnish.

Serve with pita bread, crackers, or fresh vegetables.