Baba Ganoush
This Baba Ganoush is SO EASY! A creamy, smoky eggplant dip perfect for pita, veggies, or sandwiches with vibrant Middle Eastern flavors.
Equipment
- Oven or Grill
- Food Processor
- Knife
- Serving Bowl
- Spatula
Ingredients
- 2 medium eggplants pierced with a knife or fork
- 1 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 cloves garlic
- 1 teaspoon sea salt
- Finely chopped fresh parsley for garnish
- Smoked paprika for garnish
- Red pepper flakes optional
- Pita bread for serving
- Veggies for serving
Instructions
Roast the Eggplants
- Preheat your oven to 400°F (200°C). Place the pierced eggplants on a baking sheet and roast for about 30-40 minutes, turning them halfway through until the skin is charred and the flesh is soft. Alternatively, grill the eggplants directly over the flame until charred and tender.
Prepare the Ingredients
- Remove the roasted eggplants from the oven or grill and let them cool slightly. When cool enough to handle, scoop out the flesh into a food processor and discard the skin.
Blend the Dip
- Add the tahini, lemon juice, olive oil, garlic, and sea salt to the food processor with the eggplant flesh. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Serve and Garnish
- Transfer the Baba Ganoush to a serving bowl. Drizzle with additional olive oil and sprinkle with finely chopped parsley, smoked paprika, and red pepper flakes if desired. Serve with warm pita bread and fresh veggies for dipping.
Notes
- Substitute olive oil with avocado oil for a different flavor profile.
- Use roasted garlic instead of raw for a milder taste.
- Baba Ganoush can be frozen for up to three months; thaw overnight in the refrigerator before serving.