Mold Detox Friendly Classic Baba Ghanoush
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- pita bread or raw vegetables, for serving (optional)
Can be omittedpita 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!