Baba Ganoush

55 mins
Serves 4
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Directions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2Preheat your oven to 400°F (200°C).
  3. 3Preheat your oven to 400°F (200°C).
  4. 4Cut the eggplant vertically down the center. Score each half diagonally in one direction, then diagonally in the opposite direction to create a diamond pattern.
  5. 5Cut the eggplant vertically down the center. Score each half diagonally in one direction, then diagonally in the opposite direction to create a diamond pattern.
  6. 6Cut the eggplant vertically down the center. Score each half diagonally in one direction, then diagonally in the opposite direction to create a diamond pattern.
  7. 7Line a baking sheet with parchment paper and generously spray it with avocado oil. Sprinkle salt on each eggplant half. Place the eggplant halves face down on the prepared baking sheet. Bake for about 40 minutes, or until the flesh is tender and the tops are wrinkly.
  8. 8Line a baking sheet with parchment paper and generously spray it with avocado oil. Sprinkle salt on each eggplant half. Place the eggplant halves face down on the prepared baking sheet. Bake for about 40 minutes, or until the flesh is tender and the tops are wrinkly.
  9. 9Line a baking sheet with parchment paper and generously spray it with avocado oil. Sprinkle salt on each eggplant half. Place the eggplant halves face down on the prepared baking sheet. Bake for about 40 minutes, or until the flesh is tender and the tops are wrinkly.
  10. 10While the eggplant is baking, heat a pan over medium heat and add the avocado oil. Add the onion slices, tossing frequently to separate the layers. Cook, tossing often, until the onions turn golden brown, then deepen to a rich brown, and become crispy. Transfer the onions to a paper towel-lined plate to drain and remain crispy.
  11. 11While the eggplant is baking, heat a pan over medium heat and add the avocado oil. Add the onion slices, tossing frequently to separate the layers. Cook, tossing often, until the onions turn golden brown, then deepen to a rich brown, and become crispy. Transfer the onions to a paper towel-lined plate to drain and remain crispy.
  12. 12While the eggplant is baking, heat a pan over medium heat and add the avocado oil. Add the onion slices, tossing frequently to separate the layers. Cook, tossing often, until the onions turn golden brown, then deepen to a rich brown, and become crispy. Transfer the onions to a paper towel-lined plate to drain and remain crispy.
  13. 13Once the eggplant is roasted, flip the halves over and scoop out the flesh. Chop the eggplant into small pieces to avoid long, stringy bits. Transfer the chopped eggplant to a bowl and mix in the mayonnaise, minced garlic, and fresh lemon juice. Add salt to taste, if desired.
  14. 14Once the eggplant is roasted, flip the halves over and scoop out the flesh. Chop the eggplant into small pieces to avoid long, stringy bits. Transfer the chopped eggplant to a bowl and mix in the mayonnaise, minced garlic, and fresh lemon juice. Add salt to taste, if desired.
  15. 15Once the eggplant is roasted, flip the halves over and scoop out the flesh. Chop the eggplant into small pieces to avoid long, stringy bits. Transfer the chopped eggplant to a bowl and mix in the mayonnaise, minced garlic, and fresh lemon juice. Add salt to taste, if desired.
  16. 16Transfer the eggplant mixture to a serving plate. Place the crispy fried onions in the center. Garnish with paprika around the edges and sprinkle pine nuts in between.
  17. 17Transfer the eggplant mixture to a serving plate. Place the crispy fried onions in the center. Garnish with paprika around the edges and sprinkle pine nuts in between.
  18. 18Transfer the eggplant mixture to a serving plate. Place the crispy fried onions in the center. Garnish with paprika around the edges and sprinkle pine nuts in between.
  19. 19Serve with warm pita bread and enjoy!
  20. 20Serve with warm pita bread and enjoy!
  21. 21Serve with warm pita bread and enjoy!

Ingredients

  • 1 large eggplant
  • 1 large eggplant
  • 1 large eggplant
  • 2 medium size eggplants
  • 2 medium size eggplants
  • 2 medium size eggplants
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 1 juicy lemon lemon juice
  • 1 juicy lemon lemon juice
  • 1 juicy lemon lemon juice
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 1 paprika
  • 1 paprika
  • 1 paprika
  • 1 toasted pine nuts
  • 1 toasted pine nuts
  • 1 toasted pine nuts
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 1 avocado oil spray
  • 1 avocado oil spray
  • 1 avocado oil spray
  • 1 pita bread
  • 1 pita bread
  • 1 pita bread

Equipment

ovenbaking sheetparchment paperknifepanpaper towelsbowlgraterserving platespoontongs
Baba Ganoush | Clip Recipe