baba ganoush
Baba ganoush brings a healthy twist to your snack routine with smoky eggplant flavor. Try this light, quick recipe!
Ingredients
Method
- Preheat the oven to 220°C (428°F). Place the eggplants on a baking tray lined with foil or parchment paper.
- Prick the eggplants several times with a fork. Roast for about 35-40 minutes, turning halfway, until the skins blacken and the flesh is very soft.
- Remove from oven and let the eggplants cool until easy to handle. Slice them open and scoop out the flesh into a sieve placed over a bowl. Gently drain excess liquid for a few minutes.
- In a bowl, mash the eggplant flesh with a fork. Add tahini, lemon juice, crushed garlic, olive oil, salt, and black pepper. Mix until smooth and creamy.
- Taste and adjust seasoning if needed. Transfer to a serving dish.
- Drizzle with extra olive oil and garnish with smoked paprika and fresh parsley. Serve with pita bread or fresh vegetables.
Notes
Baba ganoush is a beloved classic in Middle Eastern cuisine, known for its smoky taste and creamy texture. Its versatility makes it perfect for a variety of occasions—from a light appetizer at gatherings to a delicious spread for sandwiches and wraps. This dip is naturally vegan and gluten-free, making it a crowd-pleaser for most diets.
Practical Tips for the Best Baba Ganoush
- Char the eggplants well—either roast them over an open flame or directly on the grill, if you want an even deeper, authentic smoky flavor. The skin should be blackened and the inside very soft.
- After roasting, drain the eggplant flesh to remove excess liquid, which creates a thicker and creamier dip.
- For extra creaminess, add a little more tahini or even a spoonful of Greek yogurt (if not vegan).
- Want a zingier flavor? Adjust the lemon juice to your liking, and don’t hesitate to add a pinch of cumin or cayenne for warmth and subtle heat.
- If you run out of fresh parsley, cilantro also brings a fresh touch as garnish.
Preparation Technique Insights
Using a fork to mash the eggplants preserves the dip’s rustic texture; if you prefer it silky smooth, a food processor can be used, but pulse gently to avoid over-processing. Letting the baba ganoush rest for at least 30 minutes before serving lets the flavors meld beautifully.Serving and Variation Suggestions
- Serve with warm pita bread, fresh vegetable sticks, or use as a sauce for grilled dishes like chicken or lamb kebabs.
- Top with chopped walnuts, pomegranate seeds, or drizzle with flavored oils for a gourmet twist.
- You can experiment by adding finely chopped roasted red pepper or a swirl of harissa for a spicy kick.
- Baba ganoush also makes an amazing base layer on grain bowls or avocado toast for a Middle Eastern touch.
