Learn my foolproof method for this easy, authentic Middle Eastern spread for roasted eggplants that packs smoky, savory, and creamy flavor into every bite.
- Globe or Italian eggplant - Garlic - Lemon juice - Tahini - Salt - Olive oil - Ground cumin - Paprika
Cook eggplants either in the oven or over the gas stove. When cool enough to handle, slit open each eggplant and carefully scoop the eggplant flesh.
Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain.
Transfer the eggplant to a bowl and add garlic and lemon juice. Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream.
Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
Garnish with fresh parsley and the optional pomegranate seeds if you have some. Serve with toasted pita wedges on the side.
Also try our eggplant yogurt dip for a version of Babaganoush that is made with yogurt instead of tahini.