Baba Ganoush
Baba Ganoush is a rich and smoky eggplant dip made with roasted eggplant, tahini, garlic, lemon juice, and olive oil.This Middle Eastern classic is creamy, flavorful, and versatile. It can be enjoyed as a snack, appetizer, or as part of a mezze platter, paired with pita bread, vegetables, or crackers.
Equipment
- 1 large fork (for piercing the eggplant)
- 1 sharp knife (for cutting the eggplant and removing the flesh)
- 1 baking sheet (for roasting the eggplant)
- 1 food processor or blender (for blending the ingredients)
- 1 spoon (for scooping the eggplant flesh)
Ingredients
- 2 medium eggplants
- 3 tablespoons tahini
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Use a fork to pierce the skin of the eggplants several times. This prevents them from bursting during roasting.
- Place the eggplants on a baking sheet and roast for 30–40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and allow them to cool slightly.
- Slice off the stems and peel away the charred skin. Scoop out the soft flesh into a bowl and discard any seeds.
- Place the eggplant flesh in a food processor or blender.Add tahini, garlic, lemon juice, and olive oil.
- Blend until smooth and creamy. Taste and adjust the seasoning with salt and pepper.
- Transfer the Baba Ganoush to a serving bowl and drizzle with extra olive oil if desired. Serve with pita bread, vegetables, or crackers.
Notes
- If you prefer a chunkier texture, pulse the mixture a few times instead of blending it completely.
- You can customize the flavor by adding spices like cumin, paprika, or cayenne pepper.
- Baba Ganoush can be made in advance and stored in the refrigerator for up to 3 days.
- For extra creaminess, add a tablespoon of Greek yogurt to the mixture.