Epic Baba Ganoush
A smoky and creamy Mediterranean dip made with roasted eggplant, tahini, and garlic, perfect for gatherings and healthy snacking.
Ingredients
Main Ingredients
- 1 large eggplant The star of the show, bringing that smoky flavor to life.
- 2 tablespoons tahini Can be substituted with sunflower seed butter for a nut-free option.
- 2 cloves garlic Feel free to adjust based on your love for garlic.
- 1 tablespoon juice of lemon Lime juice is a great alternative if that’s what you have on hand.
- ½ teaspoon salt Start with this and adjust as necessary.
- to taste olive oil For drizzling; can use flavored oils or vinegar for a twist.
- 1 teaspoon smoked paprika Optional for an extra layer of smokiness and color.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplant in half lengthwise, score the flesh in a diamond pattern, and drizzle with a little olive oil. Sprinkle with salt.
- Place the eggplant halves on a baking sheet, cut side down, and roast for 30-35 minutes until the flesh is soft and slightly caramelized.
- Allow the eggplant to cool slightly, then scoop the soft flesh into a food processor.
- Add tahini, garlic, lemon juice, salt, and a drizzle of olive oil to the processor. Blend until smooth and creamy.
- Taste and adjust seasoning, lemon, or garlic levels to your liking. Blend again to combine.
- Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika if using. Enjoy warm or chilled.
Notes
Make ahead and store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Let chill for best flavor and garnish with parsley or pomegranate seeds for an extra touch.