Description
This Baba Ganoush recipe is a smoky, creamy Middle Eastern eggplant dip roasted to perfection and blended with tahini, lemon juice, garlic, and spices. Perfect as a healthy appetizer or snack, it offers a rich and velvety texture with a hint of spice and tanginess, served best with warm pita bread or fresh vegetables.
Ingredients
Scale
Eggplants
- 2 pounds eggplants (about 2-3 medium)
Other Ingredients
- 4 tablespoons olive oil (divided)
- ¼ cup tahini paste
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic (finely minced)
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes (optional, plus more to taste)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the eggplants.
- Roast Eggplants: Cut the eggplants in half lengthwise and drizzle 2 tablespoons of olive oil over them. Place the halves flat-side down on a parchment-lined baking sheet and roast in the oven for 40-50 minutes until the eggplants are tender, browned, and cooked through.
- Strain Eggplant: Scoop out the soft flesh from the roasted eggplants, discarding the skin. Place the flesh in a fine mesh strainer set over a bowl and let it rest for 15-20 minutes to drain excess liquid. Mash the flesh lightly to remove remaining moisture.
- Combine and Process Ingredients: Transfer the drained eggplant flesh into a large food processor. Add the remaining 2 tablespoons of olive oil, tahini paste, lemon juice, minced garlic, salt, cumin, and red pepper flakes. Pulse 10-20 times until the mixture is just combined and reaches your desired texture.
- Serve: Transfer the baba ganoush to a serving dish. Drizzle with extra olive oil, sprinkle more red pepper flakes and fresh parsley if desired, and serve with warm pita bread or fresh vegetables for dipping.
Notes
- For a smokier flavor, consider grilling the eggplants instead of roasting.
- Drain the eggplant well to avoid a watery dip.
- Adjust garlic, lemon juice, and red pepper flakes to your personal taste.
- Serve chilled or at room temperature for best flavor.
- Baba ganoush can be stored in an airtight container in the refrigerator for up to 3 days.
