Eosinophilic Esophagitis Friendly Classic Baba Ghanoush
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Learn more →Ingredients
6 servings
- 2 large eggplants (about 2 lb total)
- 2 tbsp olive oil, plus more for drizzling
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¾ tsp salt, plus more to taste
For serving
- ¼ tsp smoked paprika
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- pita bread or raw vegetables, for serving (optional)
Instructions
- 1
Position an oven 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 and brush the cut sides with the 2 tbsp olive oil. Place cut-side down on the prepared baking sheet.
- 2
Roast until the skin is deeply charred and wrinkled and the flesh is completely collapsed and tender when pressed, 40–45 minutes. The eggplants should look deflated and the skin should be blistered and dark.
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