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Classic Baba Ganoush
Traditional dish · Middle Eastern
A traditional smoky eggplant dip made with roasted eggplant, tahini, lemon juice, and garlic. Perfect as an appetizer or side dish.
Ingredients
- Eggplant2 large
- Tahini1/4 cup
- Lemon Juice2-3 tablespoons
- Garlic2 cloves, minced
- Olive Oil2 tablespoons, plus more for drizzling
- Saltto taste
- Black Pepperto taste
- Paprikafor garnish
- Fresh Parsleyfor garnish
Steps
- 1
Roast the eggplants: Preheat oven to 400°F (200°C). Pierce eggplants with a fork and place on a baking sheet. Roast for 40-50 minutes, or until very soft and skin is charred. Alternatively, grill or char directly over a gas flame until skin is blackened and flesh is tender.
- 2
Cool and scoop eggplant flesh: Let the eggplants cool slightly. Cut them in half and scoop out the flesh into a colander to drain excess liquid for about 10 minutes. Discard the skins.
- 3
Mash the eggplant: Place the drained eggplant flesh in a bowl. Mash with a fork or pulse briefly in a food processor until mostly smooth but with some texture.
- 4
Combine ingredients: Add tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and pepper to the mashed eggplant. Stir well to combine.
- 5
Adjust seasoning: Taste and adjust lemon juice, salt, and pepper as needed.
- 6
Serve: Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika and chopped parsley.
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