Ingredients
Method
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
- Wash and dry the eggplants. Pierce each eggplant several times with a fork to prevent bursting during roasting.
- Place the eggplants on the prepared baking sheet and roast for 35-40 minutes, turning halfway through, until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and allow them to cool for a few minutes.
- Cut the eggplants open and use a spoon to scoop out the soft flesh. Discard the skin.
- Place the eggplant flesh in a strainer and let it drain for a few minutes to remove excess moisture.
- Transfer the eggplant to a bowl and add the tahini, lemon juice, olive oil, garlic, smoked paprika (if using), salt and black pepper.
- Mash everything together with a fork or blend in a food processor until creamy and well mixed. Taste and adjust seasoning if needed.
- Transfer to a serving bowl, drizzle with a bit of olive oil and a sprinkle of paprika. Garnish with parsley and lemon wedges if desired. Serve with pita bread or fresh vegetables.
Notes
Baba ganoush has become a beloved classic around the world, cherished for its versatility as a creamy dip or even as a flavorful spread for sandwiches and wraps. Its smoky aroma and velvety texture can easily elevate any gathering, making it a go-to recipe for those who love Middle Eastern cuisine or want a nutritious plant-based option.
Practical Tips for Irresistible Baba Ganoush
- Char for Maximum Flavor: For that signature smokiness, roast the eggplants directly over an open flame (like a grill or stovetop burner) before baking. Rotate the eggplants with tongs until the skin is deeply charred. This trick adds authentic depth to your dip.
- Squeeze Excess Moisture: Once you scoop out the eggplant flesh, let it rest in a fine mesh sieve or cheesecloth for a few minutes. Removing excess liquid prevents your baba ganoush from turning watery, resulting in a richer, creamier spread.
- Customize the Tang: If you love a brighter flavor, add more lemon juice to taste. For a richer consistency, gently fold in a spoonful of plain Greek yogurt or extra tahini.
- Garlic Notes: If using raw garlic feels too sharp, roast a garlic clove alongside the eggplants for a milder, sweeter flavor.
Preparation Insights
- Blending Texture: Traditional baba ganoush is hand-mashed for a rustic texture, but a food processor will yield a creamier result. Both styles are delicious—choose your favorite!
- Ingredient Swaps: No tahini? Try natural peanut butter or almond butter for a subtle twist that keeps the recipe nutty and silky.
How to Serve & Creative Variations
- Plate It Beautifully: Drizzle with extra virgin olive oil, sprinkle toasted sesame seeds or chopped parsley, and serve surrounded by warm pita, vegetable crudités, or seed crackers for a colorful appetizer spread.
- Add a Kick: Boost the flavor with smoked paprika, ground cumin, or a touch of cayenne for heat.
- Complementary Dishes: Pair baba ganoush with falafel, tabbouleh, grilled meats, or as a side to salads and grain bowls for a complete Middle Eastern meal.