Description
A classic Lebanese Baba Ganoush recipe featuring roasted eggplants blended with tahini, garlic, lemon juice, and olive oil to create a creamy, smoky dip. Perfect as an appetizer served with pita bread or fresh vegetables.
Ingredients
Eggplants
- 2 medium eggplants (about 500g)
For the Dip
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- Salt to taste
Garnish (Optional)
- Pomegranate seeds
- Additional olive oil
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and lightly score the flesh. Drizzle olive oil over the cut sides and sprinkle with salt. Place them cut-side down on a baking sheet lined with parchment paper or foil.
- Roast the Eggplants: Roast the eggplants in the oven for 30-40 minutes until the flesh is tender and caramelized. Let them cool slightly before proceeding.
- Scoop and Blend: Scoop out the softened eggplant flesh into a mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, and salt. Blend the mixture until smooth with an immersion blender or food processor.
- Serve and Garnish: Transfer the Baba Ganoush to a serving bowl. Drizzle with additional olive oil and sprinkle with pomegranate seeds or fresh herbs if desired.
- Enjoy: Serve the dip with warm pita bread or crunchy vegetables as an appetizer or snack.
Notes
- For a smokier flavor, you can char the eggplants directly over a gas flame or grill before roasting.
- Adjust garlic and lemon juice to taste for desired tanginess and pungency.
- To make it vegan and gluten-free, this recipe requires no substitutions as is.
- Baba Ganoush keeps well covered in the refrigerator for up to 3 days.
- Pomegranate seeds add a fresh sweetness and visual appeal but are optional.
