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Baba Ganoush (Eggplant Dip)
Baba Ganoush (Eggplant Dip)
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Roast eggplants, mash with tahini, garlic, and spices for a creamy Baba Ganoush dip. Perfect for snacking or entertaining with pita or crackers.
Ingredients:
  • 1-2 globe eggplants (totaling 2 pounds or 900 g)
  • 3 tablespoons extra virgin olive oil
  • 2-3 tablespoons roasted tahini (sesame paste)
  • 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
  • 1/2 teaspoon ground cumin
  • Juice of one lemon (about 2 1/2 tablespoons)
  • Salt and cayenne pepper to taste
  • 1 tablespoon chopped parsley
Instructions:
  • For roasted eggplants: Preheat oven to 400°F. Pierce eggplants with a fork, cut in half lengthwise, brush with 1 tablespoon of olive oil, and place cut side down on a baking sheet. Roast for 35-40 minutes until very tender. Let cool for 15 minutes. For grilled eggplants: Preheat grill. Pierce eggplants with a fork, rub with 1 tablespoon of olive oil, and grill over high heat until charred on all sides. Place in a paper bag to steam in their skins for 15-20 minutes.
  • Scoop out and mash: Transfer the eggplant flesh to a large bowl and mash thoroughly with a fork.
  • Combine minced garlic, olive oil (2 tablespoons), tahini, lemon juice (2 tablespoons), cumin, salt, and a pinch of cayenne with the cooked eggplant. Mash until smooth with some texture remaining.
  • Once cooled, season the baba ganoush with more lemon juice, salt, and cayenne to taste. Optionally drizzle with olive oil and sprinkle with fresh chopped parsley. Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices. Enjoy and don't forget to rate and leave a comment!

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