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Baba Ganoush Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish and Enjoy: Serve the baba ganoush with pita bread, crackers, or fresh vegetables for dipping.

Find it online: https://whattoeatathome.com/baba-ganoush-recipe/