Baba Ganoush Recipe
Smoky eggplant dip with a rich, creamy texture.
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Ingredients
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Ingredients
Method
Instructions
- 1
Roast the Eggplant
Preheat your oven to 425°F (220°C). Prick the eggplant with a fork several times, then place it on a baking sheet. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Prepare the Dip
Once the eggplant is cool enough to handle, scoop the flesh into a food processor. Add tahini, garlic, lemon juice, olive oil, salt, ground cumin, and smoked paprika. Blend until smooth and creamy.
- 3
Taste and Adjust
Taste the baba ganoush and adjust seasoning if necessary. You can add more lemon juice, salt, or tahini to suit your taste.
- 4
Serve
Transfer the baba ganoush to a serving bowl, drizzle with additional olive oil, and garnish with fresh parsley. Serve with pita bread, veggies, or crackers.
