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Baba Ganoush Recipe
Amy

Baba Ganoush

Baba Ganoush is a smoky, velvety dip that brings the essence of the Mediterranean to your table. With just 30 minutes of prep and an hour of roasting, this recipe transforms simple ingredients into a show-stopping appetizer or snack.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Cuisine: Middle Eastern cuisine
Ingredients Method

Ingredients
  

  • 2 medium eggplants, pierced with a knife or fork
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • Finely chopped fresh parsley
  • Smoked paprika
  • Red pepper flakes, optional
  • Pita bread, for serving
  • Veggies, for serving

Method
 

  1. Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
  2. Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
  3. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
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