Baba Ganoush
Easy baba ganoush recipe with roasted eggplant, tahini, and olive oil blended into a smooth and flavorful Mediterranean dip.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Appetizer, Dip, Mezze
- Method: Roasting, Blending
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegan
Ingredients
2 medium eggplants
1/4 cup tahini
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
2 garlic cloves
1/2 tsp sea salt
Fresh parsley, finely chopped
Smoked paprika
Red pepper flakes (optional)
Pita bread, for serving
Fresh vegetables, for serving
Instructions
Preheat oven to 400°F (200°C). Wrap eggplants in foil.
Roast for 50–60 minutes until very soft and collapsed.
Remove from oven and let cool slightly.
Peel away the skin and discard large seed clusters if desired.
Place eggplant flesh in a strainer over a bowl for 20 minutes to remove excess moisture.
Add eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt to a food processor.
Blend until smooth and creamy.
Transfer to a serving bowl.
Garnish with parsley, smoked paprika, red pepper flakes, and extra olive oil.
Serve with pita bread and fresh vegetables.
Notes
Grilling the eggplant instead of roasting gives a smokier traditional flavor.
Draining excess liquid helps create a thicker dip.
Adjust lemon juice and garlic to taste.
Best served chilled or at room temperature.
Store in the refrigerator for up to 4 days.
Find it online: https://allcookedup.com/baba-ganoush/
