Eggplant: The star ingredient of baba ganoush, providing a rich, creamy base with a smoky flavor when roasted. Look for medium-sized eggplants rather than large ones; they have fewer seeds and are therefore less bitter. Eggplants should feel heavy for their size. The stem should be green and the skin should be smooth, shiny, and uniform in color. Fresh is best; the older an eggplant gets, the more bitter it becomes.
Lemon Juice: Adds a bright, tangy acidity that balances the richness of the eggplant and tahini.
Garlic: Introduces a pungent, aromatic element that enhances the depth of flavor, giving the baba ganoush a subtle, savory kick.
Tahini Paste: Made from ground sesame seeds, tahini adds a creamy, nutty component that complements the eggplant and thickens the dip, giving it a rich texture. You can find it in most supermarkets near the nut butters. When you open a jar of tahini, you’ll notice that the solids settle in the bottom the jar, similar to natural peanut butter. Be sure to give it a good stir before using. (If your tahini is difficult to stir in the jar, scrape the contents of the jar into a bowl, then use a whisk or hand-held electric mixer to blend.)
Cumin: A warm spice that adds earthy, aromatic notes, providing a subtle background flavor that complements the smokiness of the eggplant.
Smoked Paprika: Enhances the smoky taste of the roasted eggplant, adding a layer of complexity and a hint of sweetness.
Extra-Virgin Olive Oil: Adds richness and a fruity, peppery flavor, while also helping to emulsify and smooth out the dip’s texture.
Fresh Parsley: Provides fresh flavor and a pop of color, brightening the spread.

Step-by-Step Instructions

Step 1: Prick and Roast the Eggplants

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