Description
Baba Ganoush is a creamy, smoky Middle Eastern eggplant dip that's perfect for mezze platters or as a snack with pita bread and fresh vegetables. This simple and flavorful recipe involves roasting eggplants to develop a rich, smoky flavor, then blending the flesh with tahini, lemon juice, garlic, and olive oil to achieve a smooth, velvety texture.
Ingredients
Eggplant
- 2 medium eggplants, pierced with a knife or fork
Dip Base
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves
- ½ teaspoon sea salt
Garnish and Serving
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes, optional
- Pita bread, for serving
- Veggies, for serving
Instructions
- Roast the eggplants: Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a knife or fork, then wrap them in foil. Roast in the oven for 50 to 60 minutes, until the eggplants are very soft and collapse easily when pressed.
- Prepare the eggplant flesh: Remove the roasted eggplants from the oven and allow them to cool until safe to handle. Peel off the skin, discarding any large clumps of seeds. Place the peeled eggplant flesh in a strainer set over a bowl and let it drain for about 20 minutes to remove excess moisture.
- Blend the dip: Transfer the drained eggplant flesh to a food processor. Add the tahini, fresh lemon juice, extra-virgin olive oil, garlic cloves, and sea salt. Pulse the mixture until it becomes smooth and creamy, scraping down the sides as needed.
- Garnish and serve: Spoon the baba ganoush into a serving dish. Sprinkle with finely chopped fresh parsley, smoked paprika, and red pepper flakes if desired. Drizzle a little extra olive oil on top. Serve with warm pita bread and fresh veggies for dipping.
Notes
- Roasting the eggplants whole with skin on keeps the flesh tender and infuses a smoky flavor.
- Letting the eggplant drain removes bitterness and prevents a watery dip.
- Adjust garlic and lemon juice to taste depending on preference.
- For extra smokiness, you can char the eggplants over an open flame before roasting.
- Keep baba ganoush refrigerated and consume within 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
