Baba Ganoush
A creamy, smoky delight made from roasted eggplants, tahini, and garlic, perfect as a dip or side dish.
Ingredients
Main Ingredients
- 2 large Eggplants Choose firm and shiny ones for the best flavor.
- 1/4 cup Tahini Creamy sesame paste that adds richness.
- 2 cloves Garlic Adjust quantity to taste.
- 2 tablespoons Lemon Juice Freshly squeezed is best.
- 2 tablespoons Olive Oil For enhancing flavors and texture.
- 1/2 teaspoon Cumin Adds depth to the dish.
- to taste Salt Enhances flavors.
- Fresh Parsley For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half and score the flesh.
Roasting the Eggplants
- Place eggplants cut side down on a baking sheet and roast for about 35-40 minutes until the skin is wrinkly and the flesh is soft.
- Allow eggplants to cool slightly; scoop out the flesh into a food processor.
Blending
- Add tahini, garlic, lemon juice, olive oil, cumin, and salt to the eggplant flesh in the food processor.
- Blend the mixture until smooth and creamy. Taste and adjust seasoning as needed.
Serving
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley.
Notes
For an extra smoky flavor, try grilling the eggplants instead of roasting them. Store in an airtight container in the fridge for up to five days or freeze for up to three months.