Description
This classic Baba Ganoush recipe offers a creamy, smoky eggplant dip that’s perfect for entertaining or a healthy snack. Roasted eggplants are blended with tahini, lemon juice, garlic, and olive oil to create a rich and flavorful spread, garnished with fresh parsley and smoked paprika for an extra burst of taste.
Ingredients
Scale
Main Ingredients
- 2 medium eggplants
- ¼ cup tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- ½ teaspoon salt
- chopped fresh parsley (for garnish)
- smoked paprika (for garnish)
Instructions
- Preheat and Roast Eggplants: Preheat your oven to 425°F (220°C). Pierce each eggplant multiple times with a fork to allow steam to escape during roasting. Wrap each eggplant individually in aluminum foil and place them on a baking sheet. Roast for 50 to 70 minutes, depending on size, until the flesh is very tender and cooked through.
- Cool and Peel: Remove the eggplants from the oven and allow them to cool sufficiently to handle safely. Once cool, peel off the skins carefully and discard any large clumps of seeds from the eggplant flesh.
- Drain Excess Water: Place the peeled eggplant flesh in a fine mesh strainer over a bowl. Use a spoon or ladle to press the flesh gently to remove excess water, which can make the dip watery. Discard the drained liquid.
- Blend Ingredients: Transfer the drained eggplant flesh to a food processor. Add tahini, fresh lemon juice, extra-virgin olive oil, garlic cloves, and salt. Pulse and blend the mixture until it is smooth and creamy, scraping down the sides as needed.
- Garnish and Serve: Transfer the baba ganoush to a serving dish. Sprinkle with chopped fresh parsley and a dusting of smoked paprika for extra flavor and color. Serve immediately with pita bread and fresh vegetables for dipping.
Notes
- To enhance the smoky flavor, you can char the eggplants directly over a gas flame before roasting.
- Ensure the eggplants are fully cooked and tender for the best creamy texture.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- For a chunky texture, pulse less and leave some eggplant pieces unblended.
- If you prefer a thicker consistency, reduce the amount of lemon juice slightly.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Baba Ganoush, Eggplant Dip, Middle Eastern Dip, Roasted Eggplant, Tahini Dip, Appetizer, Vegetarian
