Oral Allergy Syndrome 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 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)Can be omitted
flat-leaf parsley
- 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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