Baba Ganoush
Baba Ganoush is a creamy, smoky Mediterranean dip made from roasted eggplant, tahini, garlic, olive oil, and lemon juice. It’s simple to make yet packed with rich flavors.This versatile dish can be enjoyed as a dip, spread, or side, and it's perfect for vegans, gluten-free eaters, and anyone looking to enjoy a healthy, flavorful snack.
Equipment
- Food Processor or Blender (1)
- Baking Sheet (1)
- Knife (1)
- Spoon (1)
- Fork (1)
Ingredients
- 2 medium eggplants
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1-2 garlic cloves minced
- 1-2 tablespoons lemon juice freshly squeezed
- Salt and pepper to taste
Optional garnishes:
- Fresh parsley for garnish
- Smoked paprika for garnish
- Pomegranate seeds for garnish
Instructions
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork to avoid bursting while cooking. Place the eggplants on a baking sheet and roast in the oven for about 30-40 minutes, turning occasionally, until the skins are charred and the flesh is soft.
- Cool and Scoop the Flesh: Once the eggplants are roasted, remove them from the oven and let them cool for a few minutes.Peel off the charred skin, and scoop out the soft, smoky flesh into a bowl, discarding the skin.
- Blend the Ingredients: Transfer the eggplant flesh into a food processor or blender. Add the tahini, olive oil, garlic, and lemon juice.Season with salt and pepper to taste. Blend until smooth and creamy, or pulse for a chunkier texture if preferred.
- Adjust Seasoning: Taste the Baba Ganoush and adjust seasoning as needed.Add more lemon juice for extra brightness, or more garlic for a stronger flavor.
- Serve and Garnish: Transfer the Baba Ganoush to a serving bowl. Drizzle with extra olive oil and garnish with fresh parsley, smoked paprika, or pomegranate seeds for added flavor and color.
- Enjoy!: Serve with pita bread, fresh vegetables, or as a spread on sandwiches or wraps.
Notes
- Choosing Eggplants: Look for eggplants that are firm and shiny with no wrinkles or soft spots. A medium-sized eggplant will give you the right balance of flesh and skin.
- Consistency: For a smoother Baba Ganoush, blend longer in the food processor. If you like it chunkier, pulse the mixture and leave some texture.
- Make Ahead: This dish can be made ahead and stored in an airtight container in the fridge for up to 2 days. The flavors develop even more over time.
- Grill Option: For an even smokier flavor, you can grill the eggplant instead of roasting it in the oven.
- Garnishes: Feel free to experiment with different garnishes like chopped olives, roasted garlic, or a drizzle of balsamic vinegar for added depth.