Explore the rich flavors of the Middle East with this delicious baba ganoush recipe. Made from roasted eggplant, tahini, garlic, and lemon juice, this creamy and savory dip is a staple in Mediterranean cuisine. It’s a great alternative to hummus if you want to impress guests, or just enjoy it as a healthy dip. Here’s how to make it.
Ingredients
- 2 large eggplants
- 2 cloves of garlic
- 1/4 cup of tahini (sesame paste)
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Optional garnishes: chopped fresh parsley, paprika, toasted pine nuts
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a fork, pierce the eggplants in several places to allow steam to escape during roasting. Place the eggplants on the prepared baking sheet and roast in the preheated oven for 45-50 minutes, or until the skins are charred and the flesh is very soft.
- Remove the roasted eggplants from the oven and let them cool slightly. Once cool enough to handle, carefully peel off and discard the charred skins. Place the peeled eggplant flesh in a colander set over a bowl to drain excess liquid.
- In a food processor or blender, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, extra virgin olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to taste. Transfer to a serving bowl. Use the back of a spoon to create a swirl pattern on the surface, then drizzle with extra virgin olive oil.
- Garnish with chopped fresh parsley, a sprinkle of paprika, and toasted pine nuts, if desired, and serve it with pita bread, crackers, or fresh vegetables for dipping. Enjoy!
