Homemade Baba Ghanoush:

• 1 Large Eggplant 
• 1/4 Cup of Tahini
• 3 Small Garlic Cloves, or 2 Large Garlic Cloves (crushed, or chopped finely)
• 1/4 Cup of Lemon Juice (1 Lemon)
• Sea Salt
• Freshly Cracked Black Pepper
• Extra Virgin Olive Oil
• Fresh Parsley
• Pita Bread
• Ground Cumin (optional)
• Paprika (optional)

I know it’s so easy to just go to the store and buy already made baba ghanoush.  But hear me out, making it your self is SO easy, and it is always going to taste so much better than anything you’ll find in a store.  This recipe will make a good amount to last you 2-3 days.  

Pre heat the oven to 400 degrees.

Clean and cut off the stem of your eggplant.  Cut it in half length wise, and lay on a foil covered baking sheet.  Season with salt and pepper, and drizzle olive oil over the eggplant halves.   

Roast the eggplant for about 45 minutes, till it’s cooked all the way threw, and is golden on top.

Once cooked, let the eggplant cook down to room temperature.  

Scoop out all the filling of the eggplant into a bowl, and discard the skin.  Mash the eggplant with a fork, and mix in the tahini, lemon juice, and garlic.  

Now a little moment about the garlic.  I’m a huge garlic fan, and like my baba ghanoush pretty garlicy.  If you’re like me, then add the amount I said.  If not, add one garlic clove and taste it, if you think you can do more…go for it.  

Mash everything together with a fork, and taste to see if more salt is needed.  

Serve on a plate topped with chopped up parsley, and a drizzle of olive oil.  Toast the pita bread a little, and use for dipping.  

You could also sprinkle some cumin or paprika over the baba ghanoush.  Both add a little something…I like to switch it up hear and there between the two.