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Baba Ganoush Recipe

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This Baba Ganoush is a creamy, smoky eggplant dip made with roasted eggplant, tahini, fresh lemon juice, garlic, and olive oil. It is a flavorful Mediterranean and Middle Eastern-inspired dip perfect for pita, fresh vegetables, or a mezze platter.

Ingredients

  • 2 medium eggplants
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1–2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, optional
  • Smoked paprika or sumac for garnish, optional
  • Pomegranate seeds for garnish, optional

Instructions

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or foil.
  2. Pierce the eggplants several times with a fork and place them on the prepared baking sheet.
  3. Roast the eggplants for 35–45 minutes, turning occasionally, until the skins are dark and wrinkled and the flesh is completely tender.
  4. For additional smoky flavor, optionally char the eggplants over a gas flame or grill before finishing them in the oven.
  5. Let the roasted eggplants cool until comfortable to handle. Cut them open and scoop the soft flesh away from the skins.
  6. Place the eggplant flesh in a fine-mesh strainer and drain for about 10 minutes to remove excess moisture.
  7. Transfer the drained eggplant to a bowl and mash it with a fork until creamy but slightly rustic.
  8. Add the tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper. Stir vigorously until thoroughly combined and creamy.
  9. Taste and adjust the lemon juice, salt, garlic, or tahini as desired.
  10. Spoon the Baba Ganoush into a shallow serving bowl, make swirls across the surface, and drizzle with extra-virgin olive oil. Garnish with parsley, smoked paprika, sumac, or pomegranate seeds if desired.

Notes

  • Drain the roasted eggplant flesh before mixing to prevent watery Baba Ganoush and create a thicker texture.
  • For extra-smoky flavor, grill the eggplants over charcoal or char them over a gas flame before finishing the cooking process.
  • For spicy Baba Ganoush, add cayenne pepper, red pepper flakes, Aleppo-style pepper, or chili paste.
  • For extra-lemony Baba Ganoush, add additional fresh lemon juice and finely grated lemon zest.
  • For an herb-filled variation, stir chopped parsley, cilantro, or mint into the finished dip.
  • For a richer dip, increase the tahini and finish with a generous drizzle of extra-virgin olive oil.
  • A food processor is not necessary. Mashing the tender eggplant with a fork creates a pleasantly rustic texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Serve chilled or at room temperature. Let refrigerated Baba Ganoush stand at room temperature for 15–20 minutes before serving if desired.
  • Refresh leftovers with fresh lemon juice, olive oil, or chopped parsley before serving.
  • Serve with pita bread, pita chips, crackers, cucumber, carrots, celery, bell peppers, falafel, hummus, tabbouleh, or grilled vegetables.

Nutrition

Find it online: https://thefamilycooking.com/baba-ganoush-recipe/