Baba Ganoush is a smoky, creamy, and flavorful Middle Eastern dip made from roasted eggplants, tahini, lemon juice, olive oil, and garlic. It’s perfect for serving with pita bread, fresh vegetables, or as part of a mezze platter. This dish is not only delicious but also healthy and simple to prepare with the right tools and ingredients.
Appliances and Special Utensils
- Oven or grill
- Food processor or blender
- Baking sheet
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 2 large eggplants
- 2-3 tbsp tahini (sesame paste)
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt to taste
- 1/2 tsp ground cumin (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Paprika (for garnish)
Instructions
- Preheat Oven or Grill: Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
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Prepare Eggplants: Prick the eggplants several times with a fork to allow steam to escape during roasting. Place them on a baking sheet lined with aluminum foil.
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Roast Eggplants: Roast the eggplants in the preheated oven for about 35-40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. If using a grill, cook for about 20-30 minutes, turning occasionally.
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Cool and Peel: Remove the eggplants from the oven or grill and let them cool slightly. Once cool enough to handle, peel off the charred skin, and place the flesh in a mixing bowl.
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Blend Ingredients: Transfer the eggplant flesh to a food processor or blender. Add tahini, minced garlic, lemon juice, olive oil, salt, and cumin (if using). Blend until smooth and creamy.
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Adjust Seasoning: Taste the baba ganoush and adjust the seasoning with more salt, lemon juice, or tahini if needed.
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Serve and Garnish: Transfer the baba ganoush to a serving bowl. Drizzle with extra-virgin olive oil and sprinkle with chopped parsley and paprika. Serve with pita bread, fresh vegetables, or as part of a mezze platter.
Enjoy your delicious, homemade Baba Ganoush!