Print

Baba Ganoush (Eggplant Dip)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baba Ganoush is a creamy, smoky Middle Eastern dip made from roasted eggplant, tahini, garlic, and lemon juice. This vegan and gluten-free dip is perfect for serving with pita, fresh veggies, or as part of a mezze platter. With its rich, savory flavor and silky texture, Baba Ganoush is a simple yet satisfying dish that’s great as an appetizer, snack, or side.

Ingredients

  • 2 medium eggplants

  • 2 tablespoons tahini (sesame paste)

  • 2 tablespoons olive oil (plus extra for drizzling)

  • 2 garlic cloves, minced

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon ground cumin (optional)

  • Salt and pepper, to taste

  • 1 tablespoon fresh parsley, chopped (for garnish)

  • 1/2 teaspoon smoked paprika (optional, for garnish)

Instructions

  • Roast the Eggplants:

    • Preheat the oven to 400°F (200°C). Prick the eggplants a few times with a fork to allow steam to escape.

    • Place the eggplants on a baking sheet and roast for 35-45 minutes, turning occasionally, until the skin is charred and the flesh is soft. For a smokier flavor, you can grill the eggplants instead.

  • Cool and Scoop Out the Flesh:

    • Let the eggplants cool for a few minutes, then cut them in half and scoop out the soft flesh with a spoon. Discard the skin.

  • Make the Dip:

    • Place the eggplant flesh in a bowl and mash it with a fork or blend it with an immersion blender until smooth (or slightly chunky if preferred).

    • Add tahini, olive oil, garlic, lemon juice, and cumin (if using) to the eggplant. Stir until well combined. Season with salt and pepper to taste.

  • Garnish and Serve:

    • Transfer the Baba Ganoush to a serving dish. Drizzle with additional olive oil and garnish with chopped parsley and smoked paprika, if desired.

  • Serve:

    • Serve with pita bread, fresh vegetables, or as part of a mezze platter.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

  • Freezing: Baba Ganoush can be frozen for up to 1 month. Thaw in the refrigerator before serving.

  • Variations:

    • Smoked Paprika: Add extra smoked paprika to enhance the smoky flavor.

    • Spicy Baba Ganoush: Add cayenne pepper or fresh chopped chili for some heat.

    • Herb Variations: Mint or basil can add a fresh twist.

    • Roasted Garlic: For a milder garlic flavor, roast the garlic along with the eggplant.

Find it online: https://avarecipe.com/baba-ganoush-eggplant-dip/