Easy Baba Ganoush Recipe

Introduction

Baba Ganoush is a smoky, creamy Middle Eastern dip made from roasted eggplants blended with tahini, garlic, and lemon juice. It’s a delicious and healthy appetizer that pairs wonderfully with pita bread or fresh vegetables.

Ingredients

• 2 medium Italian eggplants, about 1 pound
• 2 medium cloves of garlic, pressed or minced
• 2 tablespoons lemon juice
• ¼ cup tahini
• ¼ cup extra-virgin olive oil, plus more for brushing and garnish
• 1 ½ tablespoons chopped fresh flat-leaf parsley
• ¾ teaspoon salt, to taste
• ¼ teaspoon ground cumin
• Pinch of paprika, for garnish

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Step 2: Slice each eggplant in half lengthwise. Brush the cut sides with a little olive oil and place them cut-side down on the baking sheet.
3. Step 3: Roast the eggplants for 35–40 minutes until the flesh is very soft and the skins appear wrinkled and collapsed.
4. Step 4: Remove from the oven and let the eggplants cool enough to handle. Scoop out the soft flesh and discard the skins.
5. Step 5: Place the scooped eggplant flesh in a mesh strainer over a bowl. Let it drain for a few minutes, stirring gently to release excess liquid.
6. Step 6: Transfer the drained eggplant to a bowl. Add the pressed garlic and lemon juice, then mash together with a fork.
7. Step 7: Stir in the tahini, then slowly drizzle in the olive oil while mixing until the mixture turns creamy and pale.
8. Step 8: Mix in chopped parsley, salt, and cumin. Taste and adjust seasoning with more lemon juice or garlic if desired.
9. Step 9: Scoop the baba ganoush into a serving bowl. Drizzle with olive oil and sprinkle with additional parsley and a pinch of paprika before serving.

Tips & Variations

• For extra smoky flavor, char the eggplants over an open flame before roasting.
• Add a small pinch of cayenne pepper for a spicy kick.
• Use a food processor for a smoother texture, or mash by hand for a chunkier dip.
• Garnish with toasted pine nuts for added crunch and richness.

Storage

Store baba ganoush in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature and stir well. You can drizzle a little olive oil on top to keep it moist. It is best enjoyed fresh but can be gently reheated if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baba ganoush ahead of time?

Yes, baba ganoush actually tastes better after the flavors have melded for a few hours. Store it in the fridge for up to 3 days.

Is baba ganoush vegan and gluten-free?

Absolutely. Baba ganoush is naturally vegan and gluten-free, making it a great option for many dietary preferences.

Easy Baba Ganoush Recipe

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★★★★★

4.9 from 138 reviews

This easy Baba Ganoush recipe features roasted eggplant blended with tahini, garlic, lemon juice, and spices to create a creamy, smoky Middle Eastern dip that’s perfect as an appetizer or side dish.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant

• 2 medium Italian eggplants, about 1 pound
• Olive oil, for brushing

Dip

• 2 medium cloves of garlic, pressed or minced
• 2 tablespoons lemon juice
• ¼ cup tahini
• ¼ cup extra virgin olive oil, plus more for drizzling and brushing
• 1 ½ tablespoons chopped fresh flat-leaf parsley
• ¾ teaspoon salt, or to taste
• ¼ teaspoon ground cumin
• Pinch of paprika, for garnish

Instructions

1. Preheat the oven: Set your oven temperature to 450°F (230°C) and line a large baking sheet with parchment paper to prepare for roasting the eggplants.
2. Prep the eggplant: Slice each eggplant in half lengthwise. Brush the cut sides with olive oil to help with roasting and flavor, then place them cut-side down on the baking sheet.
3. Roast: Bake the eggplants for 35–40 minutes until the flesh is very soft and the skin appears wrinkled and collapsed, indicating they are fully cooked and tender.
4. Cool and scoop: Allow the roasted eggplants to cool sufficiently. Once cool, scoop out the soft inner flesh into a bowl, discarding the skins.
5. Drain moisture: Place the scooped eggplant flesh in a mesh strainer over a bowl to let excess liquid drain. Stir gently and let it sit for a few minutes to reduce moisture, which prevents a watery dip.
6. Mash and mix: Transfer the drained eggplant into a mixing bowl. Add the pressed garlic cloves and lemon juice, then mash the mixture with a fork until combined. Stir in the tahini, then gradually drizzle in ¼ cup olive oil while mixing until the mixture becomes creamy and light in color.
7. Season: Fold in the chopped parsley, salt, and ground cumin. Taste and adjust seasoning with more lemon juice or garlic if desired for balanced flavor.
8. Serve: Spoon the baba ganoush into a serving bowl. Drizzle with extra olive oil and sprinkle with fresh parsley and a pinch of paprika for garnish. Serve with pita bread, vegetables, or as a flavorful spread.

Notes

• Roasting the eggplant at high heat ensures a smoky flavor and creamy texture.
• Draining the eggplant thoroughly prevents the dip from becoming too watery.
• For a smokier flavor, you can char the eggplant on a grill before roasting.
• Adjust garlic and lemon to suit your taste preference.
• Baba ganoush is best served fresh but can be refrigerated for up to 3 days.

Keywords: Baba Ganoush, roasted eggplant dip, Middle Eastern appetizer, tahini dip, easy baba ganoush