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baba ganoush

baba ganoush

Baba ganoush brings flavor and lightness. Discover how to prepare this Middle Eastern dip with roasted eggplant, perfect for snacks.
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Total Time 41 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 unit eggplant medium size
  • 2 tablespoon tahini
  • 1 unit lemon juiced
  • 2 tablespoon olive oil
  • 1 clove garlic crushed
  • 0.5 teaspoon salt
  • 0.25 teaspoon smoked paprika optional
  • 1 tablespoon fresh parsley chopped

Method
 

  1. Preheat the oven to 220°C (428°F). Line a baking tray with parchment paper.
  2. Wash and dry the eggplants. Prick each eggplant a few times with a fork.
  3. Roast the eggplants whole on the prepared tray for 30–35 minutes, turning halfway, until the skin is charred and the inside is very soft.
  4. Let the eggplants cool enough to handle. Split them lengthwise and scoop out the flesh into a colander. Let it drain for 10 minutes to remove excess liquid.
  5. Transfer the drained eggplant flesh to a bowl. Mash with a fork or use a food processor for a smoother texture.
  6. Add the tahini, lemon juice, olive oil, crushed garlic, and salt. Mix until smooth and creamy. Adjust seasoning if needed.
  7. Transfer the baba ganoush to a serving bowl. Drizzle olive oil on top, sprinkle smoked paprika, and finish with fresh parsley.
  8. Serve with pita bread, vegetable sticks, or as a spread. Enjoy!

Notes

Baba ganoush isn’t just a classic Middle Eastern dip—it's also an incredibly versatile and crowd-pleasing appetizer. Whether you’re serving it at a casual gathering, as part of a mezze platter, or using it as a sandwich spread, baba ganoush brings a smoky, creamy touch that instantly elevates any meal.

Secrets for a genuinely delicious baba ganoush

For maximum flavor, roast your eggplants until the skin is deeply charred. This step develops that signature smokiness. Don’t be afraid to let the skins blacken; it’s the secret to authentic taste.
If you don’t have tahini, try using Greek yogurt for a lighter dip, or swap in sunflower seed butter for a nut-free option. Prefer a more garlicky dip? Add an extra clove, but for a milder result, roast the garlic alongside the eggplant first.

Mastering your technique

  • Drain the eggplant flesh thoroughly after roasting. Excess moisture can make your dip watery. A quick ten minutes in a colander does the trick.
  • If you like a chunky texture, mash by hand. For a silky finish, use a food processor, but pulse gently to avoid over-blending.
  • Always taste and adjust lemon juice, salt, and tahini to suit your preferences. These ingredients can vary in intensity.

Serving and variations

Baba ganoush pairs beautifully with warm pita bread, crispy flatbreads, or fresh-cut veggies. Try it as a spread on wraps with grilled chicken or falafel. For a twist, stir in a pinch of cumin or top with pomegranate seeds for freshness and color.
Tip: If preparing ahead, store in an airtight container in the fridge. The flavors meld and deepen after a few hours, making it even better the next day!