- 3 eggplants medium sized
- 1⁄2 cup tahini
- 1 1⁄4 tsp sea salt
- 1 1⁄2 lemons juiced
- 3 cloves garlic peeled and smashed
- 1⁄4 tsp chile powder
- 1 tbsp olive oil
- fresh flat-leaf parsley
- Preheat the oven to 375°F. Using a fork or paring knife, prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner, turning as the skin chars. This should take about 5 minutes. (If you don’t have a gas stove you can do this under the broiler.)
- Place the eggplants on a baking sheet and roast for 25 to 30 minutes, until they’re completely soft. You should be able to easily poke a paring knife into them with no resistance.
- Remove from oven and let cool completely.
- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the tahini, sea salt, lemon juice, garlic, and chili powder until smooth.
- Taste the baba ghanoush and add additional salt or lemon juice if needed. Place in a serving bowl and drizzle olive oil over the top. Add fresh parsley for garnish.
Baba ghanoush stores very well in a sealed container in the fridge for about 5 days.