Description
This classic Baba Ganoush recipe features smoky roasted eggplants blended with creamy tahini, lemon juice, garlic, and spices to create a luscious Middle Eastern dip perfect for serving with pita bread or fresh vegetables.
Ingredients
Scale
Vegetables & Produce
- 2 pounds eggplants (about 2-3 medium)
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic (finely minced)
Oils & Condiments
- 4 tablespoons olive oil (divided)
- ¼ cup tahini paste
Spices & Seasonings
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes (optional, plus more to taste)
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the eggplants.
- Roast eggplants: Cut the eggplants in half lengthwise and drizzle each half with 2 tablespoons of olive oil. Line a baking sheet with parchment paper and place the eggplant halves cut-side down on the sheet. Roast for 40-50 minutes, or until the flesh is tender, cooked through, and browned.
- Scoop and strain eggplant: Remove the roasted eggplants from the oven. Scoop out the soft flesh from the skins and place it into a fine mesh strainer positioned over a bowl. Let it rest for 15-20 minutes to drain excess liquid. Mash the eggplant flesh lightly; you should have about 1 ¼ cups of pulp with approximately ⅓ to ½ cup of liquid drained.
- Combine ingredients in food processor: Transfer the mashed eggplant to a large food processor. Add the remaining 2 tablespoons of olive oil, tahini paste, lemon juice, minced garlic, salt, cumin, and red pepper flakes. Pulse 10-20 times until the mixture is just combined and reaches your preferred texture, whether smooth or slightly chunky.
- Serve: Spoon the baba ganoush into a serving dish. Drizzle with a bit of olive oil, sprinkle extra red pepper flakes and chopped parsley if desired. Serve alongside warm pita bread or fresh vegetables for dipping.
Notes
- For a smokier flavor, consider charring the eggplants directly over a gas flame before roasting.
- Adjust the amount of garlic and red pepper flakes to suit your taste preference.
- The drained liquid from the eggplant can be used in soups or discarded.
- Baba ganoush can be stored in an airtight container in the refrigerator for up to 3 days.
- Garnish with fresh parsley or pomegranate seeds for an added burst of color and flavor.
