The secret to this baba ghanoush is steaming diced eggplant rather than roasting it whole, giving it a slightly sweet flavor and silky texture. Slideshow: More Eggplant Recipes 

Anna Painter

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Credit: © Abby Hocking

Recipe Summary test

active:
20 mins
total:
1 hr
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the eggplant with 1 tablespoon of salt. In a large saucepan fitted with a large steamer basket, bring 1 inch of water to a simmer. Add the eggplant to the basket, cover and steam over moderate heat until tender, about 30 minutes. Transfer the steamed eggplant to a colander set over a large bowl and let stand for 10 minutes, pressing lightly on the eggplant with a spoon to release some of the liquid.

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  • In a food processor, combine the drained eggplant with the 1/2 cup of olive oil, the tahini, garlic, lemon juice, paprika and a generous pinch each of salt and pepper; pulse until smooth. Season with salt and pepper. Scrape the baba ghanoush into a bowl, drizzle with olive oil and serve with pita wedges and crudités.

Make Ahead

The baba ghanoush can be refrigerated for 3 days.

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