Easy Baba Ganoush Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cool and scoop: Allow the roasted eggplants to cool sufficiently. Once cool, scoop out the soft inner flesh into a bowl, discarding the skins.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/easy-baba-ganoush-recipe/
