Low Iodine Classic Baba Ghanoush

Total time1 hr 10 min

Prep time10 min

Cook time45 min

4.6

(20)

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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)
Can be omitted
pita bread

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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