Recipes Snacks Dips Recipes Eggplant Dips & Spreads Baba Ghanoush Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 17, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/4 cups If making ahead of time, store baba ghanoush in an airtight container in the refrigerator, up to one week. Garnish with parsley just before serving. Ingredients 2 medium eggplants (about 2 ½ pounds) 1 garlic clove, chopped 4 tablespoons tahini (sesame-seed paste) 3 tablespoons freshly squeezed lemon juice 1 teaspoon salt Pinch of freshly ground pepper 2 tablespoons olive oil Chopped fresh flat-leaf parsley, for garnish Directions Preheat oven to broil. Place eggplants on a rimmed baking sheet lined with aluminum foil. Broil until skin is charred, turning as each side blackens, about 12 minutes. Reduce oven heat to 425 degrees. Continue cooking until flesh is very soft, 12 to 15 minutes. Remove from oven, and let stand until cool enough to handle. Slit open eggplants. Scrape out seeds with spoon (don't worry if some seeds remain), and discard. Slice off tops, and remove skins; discard. Place flesh in a food processor, and pulse until smooth. Add remaining ingredients except parsley; pulse a few more times to combine. Transfer to a serving bowl, and garnish with parsley. Serve immediately. Rate it Print