Baba Ganoush Recipe
Makes about 2 cups
1 large eggplant
3 tablespoons tahini (sesame seed paste)
1 lemon, juiced
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil, plus more as needed
Smoked paprika, to garnish
Flat-leaf parsley, chopped, to garnish
Preheat a gas burner to high and place the eggplant directly on the burner. Rotating it occasionally, cook the eggplant until the skin is charred on all sides and the flesh is tender, about 10 minutes. Transfer the charred eggplant to a medium mixing bowl and cover the bowl with plastic wrap or a dinner plate. Let cool until cool enough to handle. Note: if you don’t have a gas burner, preheat an oven to 400ºF and cut the eggplant in half. Rub both halves with olive oil and roast in the oven until the flesh is tender and the skin has darkened, about 40 minutes.
When the eggplant is cool enough to handle, remove and discard the charred skin and stem. Transfer the flesh to a food processor and add in the tahini, lemon juice, garlic, and some salt and pepper. Pulse the food processor a few times to chop up the ingredients and then, with the machine running, stream in the olive oil, adding more as needed, to create a smooth, spreadable paste. Adjust the seasonings as needed with salt and pepper.
Transfer the baba ganoush to a serving bowl and garnish with smoked paprika and parsley, if desired. Serve with your favorite dipper. Do Ahead: the baba ganoush can be made ahead and stored, refrigerated in an airtight container, for up to 3 days.
In association with Rachael Ray at www.rachaelray.com