Baba Ghanoush with Ras el Hanout



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate leftovers in a covered dish for up to one week.


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