Description
This Baba Ganoush recipe offers a deliciously smoky, creamy Middle Eastern eggplant dip that is perfect as an appetizer or side dish. Charred eggplants are blended with tahini, fresh lemon juice, garlic, and olive oil, resulting in a smooth, flavorful spread that pairs beautifully with pita bread and fresh vegetables.
Ingredients
Scale
Eggplant
- 2 medium eggplants, pierced with a knife or fork
Dressing and Seasoning
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves
- ½ teaspoon sea salt
Garnishes
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes (optional)
Serving
- Pita bread, for serving
- Veggies, for serving
Instructions
- Prepare the Eggplants: Pierce the eggplants several times with a knife or fork. This helps steam escape during cooking and prevents the eggplants from bursting.
- Roast the Eggplants: Roast the pierced eggplants over an open flame, grill, or under a broiler until the skin is charred and the flesh is soft, about 20-30 minutes. Turn occasionally to ensure even charring.
- Cool and Peel: Let the roasted eggplants cool down to handle safely. Then peel off the charred skin, leaving just the soft, smoky flesh. Transfer the flesh to a bowl, discarding the skin and any excess liquid.
- Blend the Ingredients: In a food processor or blender, combine the eggplant flesh, tahini, fresh lemon juice, garlic cloves, olive oil, and sea salt. Blend until smooth and creamy, scraping down the sides as needed to mix thoroughly.
- Adjust Seasoning: Taste the mixture and adjust lemon juice, salt, or garlic according to your preference to balance the flavors.
- Garnish and Serve: Transfer the baba ganoush to a serving bowl. Drizzle extra olive oil over the top and sprinkle with finely chopped parsley, smoked paprika, and optional red pepper flakes for heat. Serve with pita bread and fresh vegetables for dipping.
Notes
- Roasting the eggplants over an open flame or grill adds a deep smoky flavor essential to authentic baba ganoush.
- Removing excess moisture from the eggplant flesh prevents the dip from becoming watery.
- You can prepare baba ganoush ahead of time and refrigerate it for up to 3 days.
- For a nuttier flavor, lightly toast the tahini before blending.
- Adjust garlic and lemon juice amounts to taste for milder or bolder flavors.
Keywords: Baba Ganoush, eggplant dip, Middle Eastern appetizer, roasted eggplant, tahini dip, healthy dip