Baba Ghanoush

with Natasha Levitan

Transcript: Baba Ghanoush

Hi, I'm Natasha Levitan for About.com Food. Today, I'm going to show you how to make baba ghanoush.

Baba Ghanoush Ingredients

For this recipe, you will need:

• 1 large eggplant
• 2 tablespoons raw tahini
• 1 lemon
• 1 clove garlic
• 3 tablespoons olive oil

Roast the Eggplant

First, we're going to roast the eggplant. Preheat the oven to 400 degrees. Prick the eggplant in 4 or 5 different places. In the oven, place a pan on a lower rack to catch the juices, and then place the eggplant on the top rack.

As the eggplant cooks, turn the eggplant over as the skin darkens. You know your eggplant is ready when it starts dripping juice.

Keep the eggplant in the oven for about 40 to 50 minutes. The flesh should be fully cooked when the skin is blackened and the eggplant shrinks.

Prepare the Baba Ghanoush Ingredients

Cut off the ends, and take off the eggplant skins. If the eggplant is fully cooked, the skin should come off by itself. Chop your eggplant into several pieces.

Cut your lemon in half and squeeze the juice with a citrus reamer by turning it left then right. Crush the garlic clove using the side of a knife.

Blend the Ingredients

Place your eggplant, lemon juice, garlic, tahini, and two tablespoons of olive oil into a blender. Turn the blender on high to mix your ingredients until their consistency is smooth. Then turn the blender off.

Serve the Baba Ghanoush

Put your baba ghanoush in a serving dish. Pour one tablespoon of olive oil and sprinkle paprika on top for decoration.

Thanks for watching. To learn more, visit us on the Web at food.about.com.

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