Description
This creamy homemade Baba Ganoush is a rich and smoky roasted eggplant dip made with tahini, lemon, garlic, and olive oil. Roasting the eggplant in foil keeps it tender and flavorful, creating a smooth dip that’s perfect to serve with warm pita bread or fresh vegetables.
Ingredients
Scale
- 1 large eggplant
- 1/4 cup tahini
- 4 tablespoons water
- 3 garlic cloves, minced
- 3 tablespoons fresh lemon juice, plus more if needed
- 2 tablespoons extra-virgin olive oil, plus more for brushing the eggplant and garnish
- Salt and pepper
- Chopped fresh parsley
- Smoked paprika
- Pita bread and veggies, for serving
Instructions
- Preheat the oven to 400°F and adjust the oven rack to the upper middle position. Cut the eggplant in half, brush the cut sides lightly with olive oil, and wrap in foil. Place on a baking sheet and roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplants and use a spoon to scoop out the flesh, including the seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove any excess water.
- While the eggplant cools, mix tahini and water vigorously in a medium bowl until smooth. Add the eggplant flesh to the tahini mixture, add the garlic and lemon juice, and stir vigorously with a fork until the eggplant breaks down. Then slowly drizzle the olive oil while continuing to stir, until the mixture is pale and creamy.
- Season to taste with salt and pepper, and add more lemon juice if needed. Transfer the baba ganoush to a serving dish, lightly drizzle olive oil on top, and garnish with parsley and smoked paprika. Serve with pita and veggies.
- Prep Time: 30
- Cook Time: 60
- Category: Appetizer
- Cuisine: Mediterranean
