Baba Ghanoush
A rich, smoky, and creamy dip made from roasted eggplants that serves as a perfect appetizer or side dish, bringing comfort and tradition to your table.
Ingredients
Main Ingredients
- 2 medium Eggplant The star of the show, bringing that creamy base and smoky flavor after roasting.
- 1/4 cup Tahini This sesame paste adds nuttiness and creaminess; look for a good quality brand.
- 2 cloves Garlic, minced For that savory kick that enhances each bite.
- 1 tablespoon Lemon juice (from 1 large lemon) Freshly squeezed; it brightens the flavors perfectly.
- 2 tablespoons Olive oil Adds richness; extra virgin is best for the final drizzle.
- 1 teaspoon Salt To taste; it draws out the flavors.
Optional Garnishes
- to taste Chopped parsley, pomegranate seeds, or a sprinkle of paprika For an extra flair.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Poke several holes in the skin of each eggplant using a fork to allow steam to escape.
- Place the eggplants on a baking sheet and roast for 20-25 minutes until the skin is charred and the flesh is tender.
- Allow the roasted eggplants to cool slightly, then cut them in half and scoop out the soft insides into a mixing bowl.
Mixing
- Add tahini, minced garlic, lemon juice, olive oil, and salt to the eggplant in the mixing bowl.
- Mix with a fork or use a food processor until creamy and well combined.
- Taste and adjust the salt and lemon juice according to preference.
Serving
- Transfer the Baba Ghanoush to a serving bowl and drizzle olive oil on top.
- Garnish with parsley, pomegranate seeds, or paprika before serving.
Notes
Baba Ghanoush keeps well in the refrigerator for up to 3 days stored in an airtight container. You can also freeze it for up to 3 months; just thaw in the refrigerator overnight before serving. Roasting the eggplants charred enhances the smoky flavor, and adding fresh lemon juice is essential for brightness.