Description
Learn how to make delicious Baba Ganoush, a classic Middle Eastern eggplant dip that’s creamy, flavorful, and perfect for dipping with pita bread or fresh veggies. This vegan and gluten-free appetizer is easy to prepare and can be enjoyed as a snack or party dish.
Ingredients
Eggplant:
- 2 medium eggplants
Tahini Mixture:
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (plus more for serving)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Garnish:
- Chopped parsley and smoked paprika (optional)
Serving:
- Pita bread or veggies
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Roast Eggplants: Prick the eggplants with a fork and roast on a baking sheet for 35-40 minutes until charred and soft.
- Prepare Eggplant Flesh: Let cool, scoop out flesh, and drain excess liquid.
- Blend Ingredients: In a food processor, combine eggplant flesh, tahini, lemon juice, olive oil, garlic, salt, and cumin. Blend until smooth.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Transfer and Garnish: Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley and smoked paprika.
- Serve: Serve with pita or veggies.
Notes
- For a smokier flavor, grill the eggplants instead of roasting.
- Baba ganoush can be made ahead and stored in the fridge for up to 4 days.
