Eosinophilic Esophagitis Friendly Classic Baba Ganoush
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Learn more →Ingredients
6 servings
- 2 large eggplants (about 2 lb total)
- 3 tbsp olive oil, divided
- 3 cloves garlic, unpeeled
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¾ tsp kosher salt, plus more to taste
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). Line a baking sheet with foil. Halve the eggplants lengthwise, brush the cut sides with 2 tbsp of the olive oil, and place cut-side down on the prepared baking sheet. Nestle the unpeeled garlic cloves alongside.
- 2
Roast until the eggplant skin is deeply charred and collapsed and the flesh is completely tender when pierced with a fork, 35–45 minutes. The garlic cloves should feel soft when pressed. Remove from the oven and let everything cool on the pan for 15 minutes.
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