Description
Baba Ganoush is a creamy Middle Eastern dip made from roasted eggplants blended with tahini, garlic, lemon juice, and olive oil. It offers a smoky flavor and smooth texture, perfect for serving with pita bread, fresh vegetables, or crackers as an appetizer or snack.
Ingredients
Scale
For the Roasted Eggplant
- 2 large globe eggplant
- Olive oil - for roasting
- Salt and freshly ground black pepper - to taste
For the Baba Ganoush
- 1-2 tablespoon fresh lemon juice
- ½ teaspoon salt (plus more, to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- ⅓ cup tahini
- 1-2 cloves garlic, minced
- 1 tablespoon fresh parsley, to garnish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the rack in the top third of the oven. Line a large baking sheet with aluminum foil.
- Prepare eggplant: Slice each eggplant in half lengthwise. Use a sharp knife to score shallow slits into the flesh side, then generously sprinkle with salt. Let them rest for 15 minutes. Wipe away the moisture and excess salt with a paper towel. Transfer the eggplant halves to the prepared baking sheet, flesh-side-down. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast: Place the baking sheet in the preheated oven and roast for 40 minutes or until the eggplants are completely softened and the skins are charred and shriveled.
- Steam and drain: Remove the baking sheet from the oven and cover with foil. Allow the eggplants to steam for 10 minutes, then remove the foil and transfer them to a fine mesh strainer. Let drain and cool for another 15 minutes.
- Blend and process: Carefully peel away the skin from the eggplant flesh and transfer to a food processor. Add 1-2 tablespoons of fresh lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil, ⅓ cup tahini, and 1-2 minced garlic cloves. Process until smooth and creamy.
- Season as needed: Taste the baba ganoush and adjust seasoning by adding more salt, pepper, tahini, or lemon juice if desired.
- Serve: Spoon the baba ganoush into a serving bowl. Garnish with freshly chopped parsley, a drizzle of olive oil, and sesame seeds if desired. Serve with pita bread, fresh vegetables, or crackers.
Notes
- Yield: Approximately 2 cups (450–500g) of baba ganoush, enough for 6 servings as an appetizer or dip.
- Tahini is made from toasted, ground, and hulled sesame seeds. It is readily available in most supermarkets or can be homemade.
- Use fresh lemon juice and start with 1 tablespoon, adding more if needed to suit taste.
- Start with 1 minced garlic clove and adjust after tasting since garlic can easily overpower the dish.
- Store baba ganoush in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for best flavor.
- To freeze, drain excess moisture by placing baba ganoush in cheesecloth inside a strainer in the fridge for 1 hour. Transfer to an airtight container or freezer bag, remove air, and freeze for up to 3 months. Thaw overnight and refresh with lemon juice and parsley before serving.
Nutrition
- Serving Size: ⅓ cup
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
