Baba Ganoush
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4
-
Course
Appetizer
-
Cuisine
Mediterranean
Baba Ganoush
Description
Baba Ganoush centers on roasted eggplants that become soft enough to peel and drain excess moisture, resulting in a smooth, rich base. Mixing the eggplant with tahini adds a nutty creaminess, balanced by bright lemon juice and pungent garlic. Olive oil contributes a silky mouthfeel and richness. The final dip can be garnished with fresh parsley, smoked paprika, and an optional kick of red pepper flakes.
The recipe involves roasting the eggplants wrapped in foil and then allowing them to cool before peeling, ensuring a tender texture free from bitterness. The blend of creamy tahini and lemon highlights the eggplant’s mild flavor, while the fresh and smoky toppings add depth and color.
Baba Ganoush pairs well with warm pita bread or fresh cut vegetables for dipping. It’s commonly served as part of Mediterranean or Middle Eastern mezze spreads, and can also accompany grilled meats or salads.
For a traditional smoky flavor, grilling the eggplant without foil until charred enhances the dip’s aroma and taste before following the same preparation steps.
Ingredients
- 2 eggplant pierced with a knife or fork, medium
- ¼ cup tahini
- 3 tablespoons lemon juice fresh
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 garlic cloves
- ½ teaspoon salt sea salt
- parsley finely chopped, fresh
- smoked paprika
- red pepper flakes optional
- pita bread for serving
- Veggies for serving
Instructions
- Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
- Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Notes
- Roast eggplants wrapped in foil at 400°F until very soft, about 50 to 60 minutes, for tender flesh.
- After peeling, drain eggplant flesh to remove excess water for smoother texture.
- For smokier Baba Ganoush, grill eggplants unwrapped until charred before peeling.
- Adjust red pepper flakes according to desired heat level or omit for milder dip.
User Reviews
Overall Rating
5
You'll Also Love
