Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)

Step 1: There are two ways to roast the eggplants for the Baba Ganoush RecipeOVEN METHODFor the oven method: Preheat the oven to 200C

Step 2: Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven

Step 3: Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes

Step 4: Remove from the oven and allow to cool

Step 5: STOVE TOP METHOD (shown in the video)Place the eggplant over the flame

Step 6: Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes

Step 7: When you prick with a knife it will go in smoothly and would feel cooked

Step 8: Don't worry if the eggplant deflates a little

Step 9: Remove from the burner and place on a plate to cool

Step 10: Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant

Step 11: Discard the skin

Step 12: Move the eggplant onto your chopping board, slice off the stem and discard

Step 13: Using your knife, mince the flesh until almost smooth

Step 14: Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini

Step 15: Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste

Step 16: Stir to combine all the ingredients well

Step 17: Transfer the Baba Ganoush to a serving bowl and garnish with more parsley

Step 18: The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well