Creamy Baba Ganoush: A Clean Eating Delight

Ingredients

• 2 large globe eggplants (about 2 lbs total)
• 1/4 cup high-quality tahini (well-stirred)
• 3 tablespoons fresh lemon juice (from about 1 large lemon)
• 2 cloves garlic, finely minced or grated
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon smoked paprika (optional, but recommended)
• Fresh parsley, chopped, for garnish

Instructions

1. 1

   Prick the eggplants all over with a fork to prevent them from exploding.

2. 2

   Char the eggplants directly on a gas burner over medium-high heat, or on a baking sheet under a preheated broiler. Turn them every 3-4 minutes using tongs, until the skin is completely blackened and charred and the flesh feels soft and collapsed, about 15-20 minutes.

3. 3

   Transfer the hot, charred eggplants to a large bowl and cover tightly with plastic wrap. Let them steam for 15 minutes.

4. 4

   Once cool enough to handle, carefully peel off and discard the blackened skin. Place the soft flesh in a colander set over a bowl. Let it drain for 10 minutes to remove bitter liquid.

5. 5

   In a medium bowl, combine the well-stirred tahini, fresh lemon juice, and minced garlic. Whisk together until the mixture thickens and becomes pale.

6. 6

   Slowly drizzle in the 3 tablespoons of olive oil while whisking constantly until the mixture is smooth and creamy.

7. 7

   Add the drained eggplant flesh to the tahini mixture. Using a fork or a potato masher, mash everything together until you reach your desired consistency (slightly chunky or smooth).

8. 8

   Stir in the salt and smoked paprika (if using). Taste and adjust seasoning with more lemon, salt, or tahini as needed.

9. 9

   Transfer the baba ganoush to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and deepen.

10. 10

    Before serving, drizzle with extra olive oil and garnish with fresh chopped parsley.