Description
This creamy, smoky baba ganoush is a Middle Eastern roasted eggplant dip that’s perfect for parties, healthy snacking, or adding a flavorful twist to any meal. Easy to make and bursting with rich flavors, it’s sure to become your favorite go-to dip!
Ingredients
- 2 1/2 – 3 lbs globe or Italian eggplants (~2–3 large)
- 2 cloves garlic, minced
- 1/4 cup lemon juice (plus more to taste)
- 1/4 cup tahini
- 2 tbsp olive oil (plus more for drizzling)
- 1 1/2 tsp kosher salt (adjust to taste)
- Pinch ground cumin (optional)
- Pinch paprika (optional, for garnish)
- 1 tbsp fresh Italian parsley, chopped (for garnish)
- Handful of pomegranate seeds (optional, for garnish)
Instructions
- Cook the Eggplants:
- Option 1 (Oven): Preheat oven to 400°F. Poke 7–10 small holes in each eggplant with a fork. Roast on a baking sheet for 50–60 minutes, turning every 20 minutes, until softened and collapsed.
- Option 2 (Stove): Turn gas burners to medium heat and place eggplants directly on the flame. Roast for 15–20 minutes, turning every 5 minutes, until the skin is charred and flesh is tender.
- Option 3 (Grill): Preheat a grill to medium heat. Cook eggplants directly on the grill, turning every 10 minutes, for 40–50 minutes until fully tender.
- Cool and Drain: Allow cooked eggplants to cool. Slice lengthwise, scoop out the flesh, and place in a fine-mesh strainer. Press out excess liquid using the back of a spoon.
- Mix Ingredients: Transfer drained eggplant flesh to a bowl. Add minced garlic and lemon juice. Mash with a fork until smooth, leaving a bit of texture. Gradually mix in tahini and olive oil.
- Season: Add salt, cumin (if using), and adjust seasoning with more salt, lemon juice, or spices to taste.
- Serve: Transfer to a serving bowl. Garnish with parsley, olive oil drizzle, paprika, or pomegranate seeds. Serve with pita bread, chips, or fresh veggies.
Notes
- For a creamier dip, use a food processor instead of mashing by hand.
- Drain the eggplant flesh thoroughly to avoid a watery dip.
- Adjust the seasoning to suit your taste—more lemon for tanginess, or more cumin for earthiness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer/Dip
- Method: Roasting/Grilling
- Cuisine: Middle Eastern