Baba Ghanoush



  • 1 

    head garlic, plus 1 clove garlic

  • 1 tbsp. 

    plus 1 tsp. extra-virgin olive oil, plus more for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 2 

    medium eggplants

  • 3 tbsp. 

    lemon juice

  • 1/4 c. 


  • 1 tbsp. 

    freshly chopped parsley

  • Pinch of crushed red pepper flakes

  • Toasted pita and chopped vegetables, for serving

How to:

  1. Move oven rack to top third of oven and preheat to broil on high. Line a large baking sheet with foil.

  2. Cut the top off the head of garlic and drizzle with a teaspoon of olive oil. Season with salt and pepper and wrap in foil.

  3. Pierce eggplants all over with a fork. Place eggplants and garlic on a large baking sheet and place in oven. Broil, turning occasionally, until eggplant is charred on the outside and tender on the inside, and garlic is soft, 30 to 35 minutes. Tip: Test the eggplant doneness by inserting a paring knife into the center of the eggplant. If there is any resistance, continue roasting.

  4. Let eggplant cool 10 minutes, then cut open and scoop out flesh. Discard skin and place flesh in a colander to drain for 30 minutes, stirring once at 15 minutes.

  5. In a large bowl, combine eggplant, roasted garlic cloves, and lemon juice. Use a fork to mash garlic cloves, then continue stirring until eggplant is broken down and lemon juice is incorporated. Add tahini, 1 tablespoon olive oil, and grate remaining clove of garlic into bowl. Stir to combine and season with salt, then transfer to serving dish. 

  6. Garnish with parsley, pepper flakes, and a drizzle of olive oil. Serve with toasted pita and/or vegetables.

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