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baba ganoush

baba ganoush

Baba ganoush, a creamy eggplant dip, delights with smoky flavor. Try this healthy Middle Eastern recipe for a light, tasty snack!
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Total Time 41 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 units eggplants medium-sized
  • 2 tablespoon tahini
  • 1 clove garlic minced
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon olive oil plus extra for serving
  • 0.5 teaspoon salt
  • 0.25 teaspoon smoked paprika optional
  • 2 tablespoon fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
  2. Prick the eggplants with a fork and place them on the prepared baking sheet. Roast for about 30-35 minutes, turning occasionally, until the skins are charred and the flesh is very soft.
  3. Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and discard it. Place the flesh in a colander and let it drain for a few minutes to remove excess moisture.
  4. Transfer the drained eggplant flesh to a food processor or a mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, salt, and smoked paprika (if using).
  5. Blend or mash until you achieve a creamy and smooth consistency. Taste and adjust seasoning if needed.
  6. Transfer the baba ganoush to a serving bowl. Drizzle with additional olive oil and garnish with chopped fresh parsley.
  7. Serve with fresh pita bread or raw vegetables. Enjoy your homemade baba ganoush!

Notes

Baba ganoush is a beloved classic in Middle Eastern cuisine, known for its creamy texture and addictively smoky flavor. Its versatility makes it a favorite for parties, family meals, and light snacks. You can serve it as a dip with pita chips, as a spread for sandwiches, or even as a flavorful partner to grilled meats and veggies.

Practical Tips and Ingredient Swaps

For that signature smoky aroma, roast the eggplants over an open flame on your stovetop or grill before finishing them in the oven. This step intensifies the flavor, but simply oven-roasting will still give a tasty result. If you’re sensitive to garlic, roast the clove along with the eggplants for a milder, sweeter depth.
No tahini? Substitute with Greek yogurt for a lighter, tangier finish, or try sunflower seed butter for a nut-free, creamy dip. Add a pinch of cumin or smoked paprika if you want to bring in extra earthiness or spice.

Technique to Elevate the Texture

Drain the roasted eggplant flesh well to avoid a watery dip. Letting it rest in a colander for several minutes loosens excess moisture, resulting in a thick, luscious baba ganoush. If you prefer a chunkier version, mash the eggplant by hand rather than using a food processor.

Serving & Creative Pairings

Try serving baba ganoush with crudités like sliced cucumbers, carrots, or bell peppers for a nutritious starter. For a vibrant mezze platter, pair with hummus, tabbouleh, olives, and warm flatbreads. Swirl a touch of pomegranate molasses or top with toasted pine nuts for an extra-special presentation. You can also refrigerate leftovers and use them as a sandwich spread or a side to roasted chicken.
Whether you’re new to Middle Eastern cooking or a seasoned enthusiast, baba ganoush offers endless opportunities for creativity in your kitchen. Experiment with your favorite spices and serving styles to make this classic your own!