Baba Ganoush

This creamy, smoky dip is a delicious and comforting Mediterranean classic made from roasted eggplant, tahini, lemon juice, and garlic.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Appetizer, Dip

Cuisine: Mediterranean

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium eggplants For the creamy base; choose firm, shiny eggplants for the best flavor.
2 tablespoons tahini For richness; almond butter can be used as an alternative.
2 tablespoons lemon juice Fresh is best, but bottled juice works in a pinch.
2 cloves garlic, minced Roasted garlic can be substituted for a sweeter taste.
2 tablespoons olive oil Avocado oil is a good substitute if preferred.
to taste none salt Enhances all flavors; start low and adjust as needed.
to taste none paprika for garnish Smoked paprika can provide extra depth of flavor.
to taste none fresh parsley for garnish Cilantro can be an interesting alternative.

Method

Preparation

Preheat your oven to 400°F (200°C).
Prick the eggplants all over with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes, until they are soft and charred.
Remove from the oven and let cool for a few minutes.
Once cool enough to handle, cut the eggplants in half and scoop out the flesh into a bowl.
Add tahini, lemon juice, minced garlic, olive oil, and salt to the eggplant. Mash until smooth for a creamy texture.
Transfer the mixture to a serving dish. Drizzle with a little olive oil, and sprinkle with paprika and parsley. Serve with pita or fresh vegetables for dipping.

Notes

Serve Baba Ganoush with warm pita bread or an assortment of crunchy veggies. Let the dip chill in the fridge for at least an hour after making it to allow the flavors to meld beautifully. Can be frozen for up to three months.