This take on a classic baba ganoush is a little smoky and comes together in under 30 minutes - making it perfect for a quick snack or prepping before guests arrive. Make sure to char the eggplant until completely blackened and flesh is soft, to ensure a smooth consistency.
SMOKY BABA GANOUSH
makes 2 cups
2-3 medium eggplants
3 tablespoons olive oil
Juice + zest of two lemons
1/3 cup tahini
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt
Herby topping
2 tablespoons chopped herbs (parsley, mint, fresh oregano)
1/4 teaspoon cumin seeds
Pinch of smoked paprika
Drizzle of olive oil
Flaky sea salt
Heat oven to broil. Arrange eggplants on a baking sheet and rub 1 tablespoon of olive oil on each eggplant. Prick eggplants with a fork all over and place in oven, about two inches below the flame. Char for about 10-12 minutes, turning frequently, with tongs, until eggplants are blackened and soft inside.
Allow eggplants to cool until ready to handle and cut lengthwise. Scoop out the flesh and add to a high powered blender (Vitamix works great) or a food processor.
Add remaining olive oil, juice + zest of lemons, tahini, cumin, smoked paprika and a pinch of salt to blender. Blend on low (or pulse if using a food processor) until mixture is combined and creamy. For a creamier result, blend on high and add a tablespoon of water (or lemon juice). Transfer baba ganoush to serving bowl.
Top with chopped herbs, a sprinkle of cumin seeds, smoked paprika, drizzle of olive oil + flaky sea salt.
