Baba Ghanoush
Ingredients
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2 eggplants
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4 teaspoons extra-virgin olive oil
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2 tablespoons tahini
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2 tablespoons lemon juice
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½ teaspoon crushed garlic
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1 teaspoon salt
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½ teaspoon smoked paprika
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 450℉ on the Roast cook mode using the button below.
June Oven
Halve the eggplants
Carefully halve the eggplants lengthwise through the stem.
2 eggplants
chopping board
knife
Brush the eggplants with oil
Brush or rub the oil on the cut sides of the eggplant, about 1 teaspoon per half. Lay the eggplant halves cut-side down on a foil-lined June Pan.
pastry brush
measuring spoons
foil
June Pan
Roast the eggplants
Place the June Pan on the middle shelf of the June Oven. Roast the eggplants 45 minutes, until they are collapsing and the pulp is very tender. June will notify you when the eggplant is ready.
Scoop and drain the eggplants
Remove the June Pan from the June Oven. Using a spoon, carefully scoop the pulp from each eggplant half into a fine-mesh strainer. Allow the eggplant to drain 5 minutes, shaking or stirring the strainer a few times to aid in draining. Discard the skins and stems as well as any drained liquid.
spoon
strainer
Make the baba ghanoush
Transfer the drained eggplant pulp to a medium bowl. Add the tahini, lemon juice, garlic, salt, smoked paprika, cumin and cayenne pepper, if using. Use a fork to mix the ingredients until the eggplant is completely broken down and the mixture is smooth. Alternatively, use an immersion blender or blender for a creamier consistency.
medium bowl
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon crushed garlic
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
Add the oil and adjust the flavors
While stirring the baba ghanoush briskly, or with the immersion blender or blender motor running, drizzle in the olive oil in a steady stream. Keep mixing until the mixture is a bit fluffy. Taste the baba ghanoush and add additional salt, lemon juice or spices as desired. For the best flavor, press plastic wrap against the surface of the dip and transfer to the refrigerator to allow the flavors to meld at least 1 hour.
liquid measuring cup
¼ cup extra-virgin olive oil
Serve
Garnish with parsley just before serving.
¼ cup extra-virgin olive oil