Baba Ganoush
Baba Ganoush is the ultimate dip for anyone who loves a touch of smoky, creamy goodness with a tangy kick.
This silky Mediterranean classic blends roasted eggplant, tahini, garlic, and lemon juice into a flavorful dip that’s perfect for pita bread, fresh veggies, or even as a sandwich spread.
Whether you’re hosting a gathering or indulging solo, this recipe will transport you straight to a vibrant Mediterranean table.
Trust me, once you’ve tried it, you’ll keep coming back for more!
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Roast the Eggplants
Start by preheating your oven to 425°F (220°C). Slice the eggplants in half lengthwise and brush the cut sides generously with olive oil. Place them on a parchment-lined baking sheet and roast for about 35 minutes, or until the skin is charred and the flesh is soft and tender. Let them cool for easier handling.
Scoop and Prep the Eggplant Flesh
Once the roasted eggplants are cool enough to handle, use a spoon to scoop out the creamy, smoky flesh into a large bowl. Discard the skins. This step is crucial to remove any bitterness from the charred skin while preserving the soft, flavorful interior.
Blend the Ingredients
In a blender or food processor, combine the roasted eggplant flesh, tahini, fresh lemon juice, minced garlic, and salt. Blend until smooth for a creamy consistency, or pulse a few times if you prefer a chunkier texture. Adjust the seasonings to taste.
Garnish and Serve
Transfer the Baba Ganoush to a serving bowl. Use the back of a spoon to create swooping ridges on the surface for a beautiful presentation. Drizzle with olive oil, sprinkle with smoked paprika, and top with freshly chopped parsley. Serve with pita bread, crackers, or fresh veggies.
Pro Tips
- Char for Extra Smokiness: For that authentic smoky flavor, char the eggplants directly over a gas flame or grill before roasting.
- Control the Garlic: Start with a small amount of garlic and adjust to taste—it can easily overpower the dip.
- Tahini Quality: Use high-quality tahini for a creamy, nutty flavor that enhances the dish.
- Texture Matters: If you like a chunkier dip, mash the eggplant with a fork instead of blending.
- Serve Fresh: Baba Ganoush tastes best fresh but also develops deeper flavors after a few hours in the fridge.
Storage Instructions
Store your Baba Ganoush in an airtight container in the fridge for up to 3 days. Before serving, bring it to room temperature and give it a quick stir. Avoid freezing, as it alters the creamy texture.
Baba Ganoush: A Creamy Mediterranean Delight
Description
Baba Ganoush is a velvety, smoky eggplant dip with hints of tahini, lemon, and garlic. Perfect as an appetizer, dip, or spread!
Ingredients
Instructions
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Preheat your oven to 425°F (220°C).
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Slice the eggplants in half lengthwise and brush the cut sides with olive oil.
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Place the eggplants cut-side down on a baking tray lined with parchment paper.
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Roast for 35 minutes or until the eggplant flesh is tender and the skin is charred.
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Allow the eggplants to cool, then scoop out the flesh into a blender or mixing bowl.
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Add tahini, lemon juice, minced garlic, and salt. Blend until smooth or mash with a fork for a chunkier texture.
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Transfer the mixture to a serving bowl, drizzle with olive oil, and garnish with smoked paprika and parsley.
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Serve with pita bread, fresh veggies, or as a spread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 8g3%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For an extra smoky flavor, grill the eggplants instead of roasting.
- Adjust salt and lemon juice to your taste preference.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
