Baba Ganoush
PrintBaba Ganoush Recipe
Baba Ganoush is a Middle Eastern eggplant dip that’s creamy and smoky. Made with roasted eggplant, tahini, garlic, and lemon juice, it’s perfect as a dip or spread.
- Total Time: 1 h
- Yield: 4 portions 1x
- Category: Easy
Ingredients
Scale
- 2 large eggplants
- 3 tbsp tahini
- 3 cloves garlic, minced
- 3 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil (plus extra for garnish)
- Salt to taste
- 1/2 tsp ground cumin (optional)
- Fresh parsley, chopped (for garnish)
- Smoked paprika (for garnish)
Instructions
- Roast the Eggplants: Preheat your oven to 220°C (425°F). Prick the eggplants all over with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes, turning occasionally, until the eggplants are soft and the skin is charred.
- Cool and Peel: Remove the eggplants from the oven and allow them to cool for a few minutes. Once cool enough to handle, peel off the skin and discard. Place the flesh in a colander to drain any excess liquid for about 10 minutes.
- Blend the Ingredients: Transfer the eggplant flesh to a food processor. Add the tahini, minced garlic, lemon juice, olive oil, salt, and cumin (if using). Blend until smooth and creamy. Adjust seasoning to taste.
- Serve: Spoon the baba ganoush into a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped fresh parsley and a pinch of smoked paprika.
- Garnish and Enjoy: Serve the baba ganoush with pita bread, crackers, or fresh vegetables for dipping.
