Baba Ganoush Recipe - Little Sunny Kitchen

Prep Time 10

Cook Time 35

Total Time 45

Preheat the oven to 400°F (200°C).
To roast the eggplants, place them on a sheet pan and roast in the oven until they're tender and collapsing. This should take 35-45 minutes.
Once they're roasted, remove the sheet pan from the oven and allow the eggplants to cool down so they're cool enough to handle. Peel the skin off using your hands, or 2 forks. I like to leave a few black bits for smoky flavor but that's optional.
Transfer the eggplant flesh to a bowl, and mash with a fork to break it down (do not use a food processor).
Add garlic, tahini, lemon, and salt and mix with the fork until you get a smooth dip but with lumps from the eggplants.
Serve the Baba Ganoush in a bowl, drizzle with extra virgin olive oil, and garnish with sumac, and chopped parsley.

Roasted eggplants freeze very well and can stay in the freezer for up to 6 months.
I recommend placing the Baba ganoush in the fridge for at least 1 hour before serving, it's best served a little bit cold and this will allow the flavors to develop better.
To intensify the smoky flavor, you can leave some black burnt bits of the eggplant peel in the dip.
Feel free to add more seasonings, I usually add pomegranate molasses to sweeten the dip, it adds a lovely Middle Eastern flavor. But feel free to add a little bit of cayenne for a spicy kick, or smoked paprika, ground black pepper, or cumin.
The leftovers can be stored in the fridge in an airtight container for up to 5 days.