baba ganoush
Baba ganoush, a Mediterranean favorite, brings smoky roasted eggplant and tahini together for a creamy, healthy dip. Try this simple recipe!
Ingredients
Method
- Preheat your oven to 220°C (430°F). Place a rack in the center.
- Prick the eggplants all over with a fork. Place them on a baking sheet lined with foil or parchment paper.
- Roast the eggplants for about 30–35 minutes, turning once or twice, until the skin is charred and the flesh is soft.
- Remove from oven and let the eggplants cool enough to handle. Then, slice open and scoop out the flesh into a colander. Let it drain for a few minutes to remove excess liquid.
- Transfer the eggplant flesh to a bowl. Add tahini, lemon juice, minced garlic, olive oil, sea salt, and cumin. Mash together with a fork or food processor until creamy but textured.
- Taste and adjust seasoning with more salt, lemon, or tahini, if desired.
- Transfer to a serving dish. Drizzle with olive oil, sprinkle with parsley and smoked paprika for garnish.
- Serve with pita bread and fresh vegetable sticks.
Notes
Beloved across the Mediterranean, baba ganoush stands out as a crowd-pleasing dip that fits beautifully at parties, picnics, or family dinners. Thanks to its creamy texture and bold smoky flavor, it’s a favorite for both vegans and anyone who loves a vibrant appetizer spread. Its versatility means you can enjoy it as a spread for sandwiches, a dollop over grain bowls, or as a dip for crunchy vegetables and warm pita.
Dive Deeper: Tips and Tricks for Perfect Baba Ganoush
- Get more smoke: For a deeper smoky flavor, try grilling the eggplants over open flame or directly on a gas burner, rotating until the skin is completely charred.
- Drain excess liquid: After scooping out the flesh, let it drain in a sieve for a few minutes. This ensures your baba ganoush isn’t watery and yields a luscious, thick texture.
- Customize your seasoning: Salt, lemon juice, tahini, and garlic form the base, but you can add a touch of smoked paprika or cumin for a subtle flavor lift. Taste as you go!
Ingredient Swaps & Prep Techniques
- No tahini? Substitute with Greek yogurt for a lighter twist, or sunflower seed butter for a nut-free option.
- Make ahead: This dip actually tastes better after a few hours in the fridge as the flavors meld—perfect for meal prep!
- Want it extra creamy? Use a food processor and drizzle in olive oil slowly while blending for a silkier result.
