Ingredients
Method
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
- Prick the eggplants several times with a fork and place them on the prepared baking sheet.
- Roast the eggplants for about 45 minutes, turning halfway through, until the skin is charred and the flesh is very soft.
- Transfer the roasted eggplants to a colander. Allow to cool for a few minutes, then peel off the skin and let any excess liquid drain away.
- Scoop the eggplant flesh into a food processor or large bowl. Add tahini, lemon juice, minced garlic, olive oil, paprika, cumin, and salt.
- Blend until smooth and creamy, or mash with a fork for a chunkier texture. Taste and adjust salt or lemon if needed.
- Transfer the baba ganoush to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley and a sprinkle of paprika.
- Serve with warm pita bread or vegetable sticks.
Notes
Baba ganoush stands out for its versatility and international appeal. This creamy eggplant dip is a staple in Middle Eastern cuisine and has found its place on tables around the world, whether as an appetizer, a sandwich spread, or a veggie dipping sauce.
For the best flavor and texture, always choose fresh, firm eggplants. Roasting the eggplants over an open flame or in the oven until the skin is deeply charred gives the dip its signature smoky depth. If you don’t have tahini on hand, try substituting with unsweetened peanut butter or Greek yogurt for a different twist. Taste the mix before serving and adjust the lemon and salt for the perfect balance—sometimes a little extra squeeze of lemon brings the baba ganoush to life!