- 2 Small Eggplant, Halved Lengthwise
- ¼ C. Extra Virgin Olive Oil, Unflavored (Plus More for Drizzling)
- Kosher Salt
- Black Pepper, Cracked
- 1½ tsp. Ras El Hanout Moroccan Blend
- Pinch Cayenne, Powder
- 1 Garlic Clove, Sliced
- ½ C. Tahini (Sesame Seed Butter)
- 2 Tbsp. Lemon Juice
- 2 Scallions, Sliced
- Chopped Fresh Parsley for Garnish
- Place halved eggplant on a lightly-oiled large rimmed baking sheet; drizzle eggplant with olive oil and season with salt and pepper. Roast eggplant in a preheated 425°F oven until eggplant are tender when pierced with a knife, approximately 25 to 30 minutes. Remove eggplant from oven and set aside to allow to cool completely.
- Meanwhile, heat ¼ cup olive oil in a small skillet over medium-low heat; add ras el hanout, ground cayenne and sliced garlic. Sauté spice mixture until fragrant, about 1 minute; remove from heat and allow to cool slightly.
- Using a spoon, scrape out roasted flesh from the cooled eggplant halves. Transfer eggplant to bowl of a food processor outfitted with the puree blade. Add spiced oil, along with the tahini, lemon juice and scallions; puree mixture until desired smoothness is achieved.
- Season baba ghanoush generously with salt and pepper; taste and adjust seasonings (lemon juice, etc.) to your liking. Serve sprinkled with parsley, if desired. Serve immediately.
- Refrigerate leftovers in a covered dish for up to one week.
Have you made this recipe? Share your experience with us in the comments below.