Baba ghanoush is a classic Middle Eastern dip made with roasted eggplant, tahini, and a few simple seasonings. With its creamy texture and smoky flavor, it’s a deliciously healthy option to serve as an appetizer or side dish. Whether you enjoy it with warm pita bread, fresh veggies, or as a spread, this easy-to-make recipe will bring bold flavors to your table.
Ingredients
- 2 large eggplants
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 garlic clove, minced
- Juice of 1 large lemon (about 3 tablespoons)
- 1/2 teaspoon ground cumin
- Salt, to taste
- Optional toppings: smoked paprika, fresh parsley, or pomegranate seeds
Equipment
- Baking sheet
- Fork or knife (for piercing eggplants)
- Blender or food processor
Instructions
- Preheat and prepare the eggplants:
Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork or knife to allow steam to escape while roasting. - Roast the eggplants:
Place the eggplants on a baking sheet and roast in the oven for 40–50 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, grill the eggplants over an open flame for an even smokier flavor. - Cool and peel:
Once roasted, remove the eggplants from the oven and allow them to cool slightly. Peel off the charred skin, keeping only the soft, smoky flesh. - Blend the ingredients:
In a blender or food processor, combine the roasted eggplant flesh, tahini, olive oil, minced garlic, lemon juice, cumin, and salt. Blend until smooth and creamy, or leave it slightly chunky if preferred. - Taste and adjust:
Taste the baba ghanoush and adjust the seasoning as needed, adding more lemon juice, salt, or tahini to your preference. - Serve and garnish:
Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and garnish with optional toppings such as smoked paprika, fresh parsley, or pomegranate seeds. Serve with pita bread, crackers, or fresh veggies.
Tips
- For a smokier flavor, roast the eggplants over a gas flame or grill instead of baking.
- Add a pinch of cayenne pepper for a hint of spice.
- Baba ghanoush can be stored in an airtight container in the fridge for up to 4 days.
This homemade baba ghanoush is a healthy, flavorful dip that’s simple to prepare and sure to impress. Whether you serve it as part of a Mediterranean platter or enjoy it as a snack, its smoky and creamy flavors will make it a go-to favorite!
Baba Ghanoush Recipe
This creamy and smoky baba ghanoush recipe is the perfect Mediterranean dip, made with roasted eggplant, tahini, garlic, and fresh lemon juice. Ideal for pairing with pita or veggies!
Equipment
- Baking sheet
- Fork or knife (for piercing eggplants)
- Blender or food processor
Ingredients
- 2 large eggplants
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 garlic clove minced
- Juice of 1 large lemon about 3 tablespoons
- 1/2 teaspoon ground cumin
- Salt to taste
- Optional toppings: smoked paprika fresh parsley, or pomegranate seeds
Instructions
- Preheat and prepare the eggplants:
- Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork or knife to allow steam to escape while roasting.
- Roast the eggplants:
- Place the eggplants on a baking sheet and roast in the oven for 40–50 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, grill the eggplants over an open flame for an even smokier flavor.
- Cool and peel:
- Once roasted, remove the eggplants from the oven and allow them to cool slightly. Peel off the charred skin, keeping only the soft, smoky flesh.
- Blend the ingredients:
- In a blender or food processor, combine the roasted eggplant flesh, tahini, olive oil, minced garlic, lemon juice, cumin, and salt. Blend until smooth and creamy, or leave it slightly chunky if preferred.
- Taste and adjust:
- Taste the baba ghanoush and adjust the seasoning as needed, adding more lemon juice, salt, or tahini to your preference.
- Serve and garnish:
- Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and garnish with optional toppings such as smoked paprika, fresh parsley, or pomegranate seeds. Serve with pita bread, crackers, or fresh veggies.
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