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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 90
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Poke several holes in the skin of each eggplant using a fork to allow steam to escape.
  3. Place the eggplants on a baking sheet and roast for 20-25 minutes until the skin is charred and the flesh is tender.
  4. Allow the roasted eggplants to cool slightly, then cut them in half and scoop out the soft insides into a mixing bowl.
Mixing
  1. Add tahini, minced garlic, lemon juice, olive oil, and salt to the eggplant in the mixing bowl.
  2. Mix with a fork or use a food processor until creamy and well combined.
  3. Taste and adjust the salt and lemon juice according to preference.
Serving
  1. Transfer the Baba Ghanoush to a serving bowl and drizzle olive oil on top.
  2. 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.