Baba Ghanoush is a smoky, creamy, and delicious Middle Eastern eggplant dip that makes for a perfect appetizer or side dish. It’s made by roasting or grilling eggplants until soft, then blending them with tahini, garlic, lemon juice, and olive oil. The smoky flavor from the charred eggplant skin gives this dip its signature taste, while the tahini and lemon add creaminess and tang. Serve it with warm pita bread, fresh vegetables, or as a spread for sandwiches. This versatile dip is not only healthy but also packed with bold flavors that will impress any guest.
Ingredients:
- 2 large eggplants
- 2 tablespoons tahini
- 2-3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Smoked paprika or sumac (optional, for garnish)
Instructions:
- Roast the eggplant: Preheat your oven to 425°F (220°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 40-45 minutes, turning halfway through, until the eggplants are soft and the skin is charred. Alternatively, you can grill the eggplants for a smokier flavor. Once cooked, let them cool slightly.
- Scoop the eggplant flesh: Once the eggplants are cool enough to handle, cut them open and scoop out the flesh, discarding the charred skin. Place the eggplant flesh in a colander to drain excess liquid for about 10 minutes.
- Blend the ingredients: In a food processor, combine the eggplant flesh, tahini, garlic, lemon juice, olive oil, cumin (if using), salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and garnish with fresh parsley and a sprinkle of smoked paprika or sumac, if desired.
Enjoy this smoky and flavorful Baba Ghanoush with warm pita bread, crackers, or fresh veggies for dipping!
