Baba Ganoush Recipe
A smoky dip made from roasted eggplant, tahini, garlic, and lemon juice.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Place the eggplant halves cut-side down on a baking sheet and roast for about 30-40 minutes until the flesh is soft and the skin is charred.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves. You can roast them in the oven alongside the eggplant for about 10-15 minutes, or you can use them raw for a sharper flavor.
Blending
- 3
Combine Ingredients
Once the eggplant is roasted and cooled slightly, scoop the flesh into a food processor. Add the roasted garlic (or raw garlic, based on your preference), tahini, lemon juice, ground cumin, smoked paprika, and the remaining tablespoon of olive oil.
- 4
Blend Until Smooth
Pulse the mixture until it is smooth and creamy. If the dip is too thick, you can add a little water or more olive oil to reach your desired consistency. Taste and adjust seasoning with more salt or lemon juice as needed.
Garnishing
- 5
Serve and Garnish
Transfer the baba ganoush to a serving bowl. Drizzle with a little olive oil and sprinkle with chopped fresh parsley and extra smoked paprika for garnish. Serve with pita bread, crackers, or fresh vegetables.
