Low Iodine Classic Baba Ganoush

Total time1 hr 10 min

Prep time10 min

Cook time45 min

4.7

(26)

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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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