baba ganoush
Baba ganoush brings a creamy, smoky Mediterranean experience. Prepare this healthy eggplant dip with simple ingredients. Try now!
Ingredients
Method
- Preheat your oven to 230°C (450°F). Line a baking sheet with parchment paper.
- Prick the eggplants several times with a fork and place them on the baking sheet.
- Roast for 30-35 minutes, turning occasionally, until the skin is charred and the eggplants are collapsing.
- Let the eggplants cool for a few minutes. Then, slice them in half and scoop out the soft flesh into a bowl.
- Drain off any excess liquid from the eggplant flesh to avoid a watery dip.
- Mash the eggplant with a fork or blend it for a creamier texture.
- Add tahini, crushed garlic, lemon juice, olive oil, sea salt, and paprika. Mix well until combined and creamy.
- Taste and adjust salt or lemon juice as needed.
- Transfer the baba ganoush to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley.
- Serve your baba ganoush with warm pita bread or fresh vegetables. Enjoy!
Notes
Baba ganoush is a beloved classic in Mediterranean cuisine, celebrated for its creamy texture and rich, smoky flavor. Its versatility makes it perfect as a dip, spread, or even a topping for grilled dishes.
For that authentic, deep flavor, roast the eggplants over an open flame or on a grill if possible. This adds extra smokiness that truly elevates the dish. If you don't have a grill, roasting in the oven works beautifully—just make sure the skins are charred for maximum taste.
Tip: After roasting, let the eggplant rest in a covered bowl for a few minutes. This makes it easier to peel and intensifies the smoky aroma.
If you're not a fan of tahini, try substituting with Greek yogurt for a tangy twist, or leave it out altogether for a lighter dip. Crushed roasted garlic adds a mellow, sweet note compared to raw garlic. You can also experiment by blending in roasted red pepper for a splash of color and sweetness.
Texture matters! For a chunky baba ganoush, mash with a fork; for a super-smooth spread, use a food processor. Always drain the eggplant flesh well—excess liquid can make the dip watery.
Serve your baba ganoush with warm pita bread, crisp vegetables, or spoon it over grilled meats or falafel. Sprinkle with paprika, pomegranate seeds, or toasted pine nuts for extra flair.
Vary It Up
- Add a pinch of cumin or sumac for earthy or tart notes.
- Top with diced tomatoes, fresh herbs, or a swirl of pomegranate molasses.
