One Pot Baba Ganoush

Creamy & easy baba ganoush recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Loaded with eggplants, tahini, garlic and lemon.

Course Appetizer

Cuisine Mediterranean

Keyword homemade baba ganoush

Prep Time 10

Cook Time 25

Total Time 35

Servings People

Calories 105

Author Abeer Rizvi

Ingredients

2 pounds Eggplants Small ones are preferred
2 cloves Garlic Finely minced
1/4 cup Tahini
3 tbsp Lemon juice Fresh
2 tbsp Olive oil Extra virgin
Salt To taste
1/8 tsp Paprika
1/4 tsp Cumin powder
1/8 tsp Red chili flakes Optional
1-2 tbsp Parsley Fresh, Roughly Chopped

Instructions

Place the eggplants directly on the gas stovetop open flame over medium heat. Cook all the sides until skin burns, cracks and blisters. It will also start to deflate a bit. This charring gives it a smoky flavor. Make sure you use tongs to handle the eggplants so that you don't burn yourself.
Remove from heat and place them on sheets of aluminum foil. Wrap them and let them cool. This makes it easier to remove the skins.
Peel and discard the skin from the eggplants.
Place the flesh in a strainer over a bowl and let it stand for 15 minutes to remove excess water.
Add this eggplant flesh and garlic in a mixing bowl and mash it with a fork or potato masher.
Add tahini, lemon juice, olive oil, salt, paprika, cumin powder, red chili flakes, parsley and mix until smooth.
Garnish with toppings of your choice. I topped it off with high quality olive oil, fresh parsley, red chili flakes, zaatar.
Let it rest in the fridge for 1 hour to allow the flavors to deepen. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition