Description
This epic baba ganoush recipe is a creamy, smoky Middle Eastern dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil. It’s perfect served with pita, fresh vegetables, or as a flavorful spread.
Ingredients
- 2 medium eggplants (about 2 pounds total)
- ¼ cup tahini
- 3 tablespoons lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- ½ teaspoon ground cumin
- Salt, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- Pinch of smoked paprika or regular paprika, for garnish (optional)
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise and lightly score the flesh. Place cut-side down on the baking sheet.
- Roast for 35 to 40 minutes until the flesh is very soft and the skin is collapsing. Let cool.
- Scoop out the eggplant flesh and discard the skins. Place the flesh in a fine-mesh sieve over a bowl and let drain for a few minutes to remove excess moisture.
- Transfer the drained eggplant to a food processor. Add tahini, lemon juice, garlic, olive oil, cumin, and salt.
- Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with parsley and paprika, if using. Serve with pita, crackers, or veggies.
Notes
- For a smokier flavor, grill the eggplants over an open flame or on a grill instead of roasting.
- Drain eggplant well after roasting to avoid watery baba ganoush.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Pairs well with warm pita, crudités, or as a spread in sandwiches or wraps.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dip
- Method: Roasted
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
