Description
Baba Ganoush is a smoky, creamy Middle Eastern dip made from roasted eggplants blended with tahini, garlic, lemon juice, and spices. Perfect as an appetizer or side, this recipe features tender roasted eggplant pulp combined with zesty and savory flavors, served best with pita bread, chips, or fresh vegetables.
Ingredients
Roasted Eggplant
- 4 pounds eggplant (about 5 medium Italian)
Baba Ganoush Mix
- ¼ cup lemon juice (from 2 lemons)
- 2 cloves garlic, minced
- ¼ cup plus 2 tablespoons tahini paste
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ⅛ teaspoon smoked paprika, plus more for serving
- 2 tablespoons extra-virgin olive oil, plus more for serving
Garnish and Serving
- Chopped fresh Italian parsley, for serving
- Toasted pita bread, pita chips, and/or crudités, for serving
Instructions
- Preheat and Prepare Eggplants: Preheat the oven to 500°F (260°C) and position an oven rack in the middle. Line a baking sheet with parchment paper. Using a fork, prick each eggplant all over about every 1½ inches (4 cm) to prevent bursting during roasting. Place eggplants on the baking sheet.
- Roast the Eggplants: Roast the eggplants until they are very soft and wrinkled, turning them every 15 minutes, which should take 45 to 60 minutes. Remove from oven and allow to cool on the baking sheet until safe to handle.
- Extract the Flesh: Cut off the stem ends and slit the eggplants lengthwise like a baked potato. Scoop the soft flesh out with a soup spoon into a fine sieve placed over the sink or a large bowl. Pick out and discard any bits of skin. Press the flesh with the back of a spoon to drain as much liquid as possible.
- Prepare Baba Ganoush Mixture: Transfer the drained eggplant flesh to the bowl of a food processor fitted with the steel blade. Add lemon juice, minced garlic, tahini, salt, black pepper, ground cumin, smoked paprika, and olive oil. Pulse the mixture 5 to 10 times for 1-second intervals until it has a coarse, choppy texture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Chill and Serve: Transfer the baba ganoush to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve. Before serving, let it sit at room temperature for 15 to 20 minutes. Make a swirl in the dip’s center, drizzle more olive oil, sprinkle chopped parsley and smoked paprika, and serve with toasted pita bread, pita chips, or crudités.
Notes
- For best smoky flavor, use medium-sized Italian eggplants for roasting.
- Pricking the eggplants before roasting helps prevent them from bursting in the hot oven.
- Removing excess liquid from the eggplant flesh ensures a thicker, creamier dip.
- Adjust garlic and lemon juice quantities according to personal taste preferences.
- Serve with fresh vegetables or baked pita chips for a delightful appetizer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
