Baba Ganoush Recipe
Smoky eggplant dip blended with tahini and garlic.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork a few times to allow steam to escape. Place them on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the skin is charred and the inside is soft.
- 2
Cool and Scoop
Remove the roasted eggplants from the oven and let them cool for about 10 minutes. Once cool enough to handle, cut the eggplants in half and scoop out the flesh into a bowl, discarding the skin.
Blending
- 3
Blend Ingredients
In a food processor, combine the roasted eggplant flesh, tahini, garlic cloves, lemon juice, olive oil, salt, ground cumin, and smoked paprika. Blend until you achieve a smooth and creamy consistency.
- 4
Taste and Adjust
Taste the mixture and adjust seasoning if necessary. You can add more lemon juice, salt, or tahini according to your preference.
Garnishing
- 5
Serve
Transfer the baba ganoush to a serving bowl. Drizzle with extra olive oil and garnish with chopped fresh parsley. Serve with pita bread, vegetables, or your favorite dippers.