Baba ganoush
Baba ganoush is a delicious Middle Eastern dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil. Enjoy your homemade baba ganoush as a tasty appetizer or dip! It's also great as a spread on sandwiches or wraps.
Ingredients
- 2 medium eggplants
- 2 cloves garlic minced
- 3 tablespoons tahini sesame paste
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil plus more for drizzling
- Salt to taste
- 1 tablespoon chopped fresh parsley for garnish (optional)
- Paprika for garnish (optional)
Instructions
Roast the eggplants:
- Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in several places to prevent bursting during roasting.
- Place the whole eggplants on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 40-50 minutes, or until the skin is charred and the flesh is soft and tender. You can also grill the eggplants over an open flame until charred and cooked through.
- Once roasted, remove the eggplants from the oven and let them cool slightly.
Prepare the eggplant flesh:
- Once the eggplants are cool enough to handle, carefully peel off the charred skin. Discard the skin and transfer the roasted eggplant flesh to a colander set over a bowl to drain excess liquid. Let it drain for about 10-15 minutes.
Make the Baba Ganoush:
- In a food processor, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, olive oil, and a pinch of salt. Pulse the mixture until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning if necessary, adding more salt or lemon juice according to your preference.
Serve:
- Transfer the baba ganoush to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with chopped fresh parsley and paprika for garnish, if desired.
- Serve the baba ganoush with warm pita bread, fresh vegetables, or crackers for dipping.