Baba Ganoush Recipe
Baba Ganoush is a smoky, creamy, and delicious Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice. This versatile dish is perfect as a dip with warm pita bread, crackers, or fresh veggies, or as a spread on sandwiches and wraps. Its bold flavors and smooth texture make it an irresistible addition to any table.
Equipment
- - Baking sheet or grill
- - Food processor or blender
- - Fork or knife (for piercing the eggplant)
- - Mixing bowl
- Measuring cups and spoons
Ingredients
- - 2 medium eggplants
- - 2–3 tablespoons tahini
- - 2 tablespoons fresh lemon juice
- - 2 cloves garlic minced
- - 2 tablespoons olive oil plus more for garnish
- - 1/2 teaspoon salt or to taste
- - 1/4 teaspoon smoked paprika or ground cumin optional, for flavor
- - Optional garnish: chopped parsley pomegranate seeds, or a drizzle of olive oil
Instructions
- **Prepare the eggplant**
- Preheat your oven to 400°F (200°C) or heat a grill. Pierce the eggplants several times with a fork or knife to allow steam to escape during cooking.
- **Roast or grill the eggplants**
- Place the eggplants directly on the oven rack or grill and roast for 35–40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Let them cool for 10–15 minutes.
- **Scoop out the flesh**
- Once the eggplants are cool enough to handle, slice them open and scoop out the soft, smoky flesh into a mixing bowl. Discard the skin.
- **Blend the ingredients**
- In a food processor or blender, combine the eggplant flesh, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy. For a chunkier texture, mash the ingredients with a fork or potato masher.
- **Adjust seasoning**
- Taste and adjust the seasoning, adding more lemon juice, tahini, or salt as needed.
- **Serve**
- Transfer the Baba Ganoush to a serving bowl. Drizzle with olive oil and garnish with smoked paprika, parsley, or pomegranate seeds, if desired. Serve with warm pita bread, crackers, or fresh vegetables.