For the longest time, I had no idea what was in baba ghanoush, I just knew I loved it.
It wasn't until I discovered how easy it was to make, that I stopped buying premade altogether, and began making healthier incarnations to enjoy at home.
Here's what you'll need:
- 1 medium-sized eggplant
- 1 bulb garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 tablespoon Za'atar
- A few scallions
- 1/2 cup parsley
- 1 tablespoon full-fat Greek yogurt
- Splash of olive oil for blending and garnish
- Wedge of lemon
- Salt and pepper to taste
Begin by preheating your oven to 400F. Cut eggplant in half, drizzling in olive oil and salt and pepper. Place the eggplant on a baking sheet along with the entire bulb of garlic and bake for 25-30 minutes, until charred and shrunken.
Remove from the oven, and allow to cool slightly. Place the eggplant, garlic, herbs, scallions, lemon, yogurt, olive oil and spices in the blender, and pulse until smooth.
Serve with baked pita or vegetables, and drizzle once more with olive oil, fresh lemon and coarse sea salt.
Enjoy!
