Baba Ganoush

Smoky roasted eggplant blended with tahini and lemon, baba ganoush is hummus’s smokier cousin and just as easy to make at home.

Ingredients

• 2 large eggplants
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons olive oil, plus more for serving
• Salt, to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• Pomegranate seeds, for garnish (optional)

Instructions

1. Char the eggplants
   Prick the eggplants with a fork and roast at 450°F (or char directly over a gas flame) for 35-40 minutes, turning occasionally, until the skin is blackened and the flesh is soft.
2. Scoop the flesh
   Let cool slightly, then halve and scoop out the flesh into a colander to drain excess liquid for 10 minutes.
3. Blend
   Mash or pulse the eggplant with tahini, lemon juice, garlic, olive oil, and salt until mostly smooth but still a little textured.
4. Serve
   Spread onto a plate, drizzle with olive oil, and garnish with parsley and pomegranate seeds.