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Baba Ganoush
Baba Ganoush
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Indulge in creamy, flavorful Baba ganoush, a classic Middle Eastern eggplant dip perfect with pita or naan.
Ingredients:
  • 1 pound eggplant
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 0.125 teaspoon ground cumin
  • 0.125 teaspoon red chile powder
  • 1 tablespoon extra-virgin olive oil
  • 0.5 tablespoon plain yogurt, or more to taste
  • salt to taste
  • 1 pinch paprika
Instructions:
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C) and gently grease a baking sheet with oil.
  • Cut the eggplants in half and generously brush the cut sides with olive oil before placing them cut-side down on the baking sheet.
  • Bake in the preheated oven until tender, for about 20 to 25 minutes. Then, take it out, and allow it to cool for around 30 minutes.
  • Remove eggplant flesh from skins and place in a mesh strainer to drain. Discard skins. Press out excess liquid from the flesh. Transfer drained eggplant to a food processor, add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle with olive oil and blend until smooth, about 45 seconds to 1 minute.
  • Combine creamy plain yogurt with a pinch of salt. Sprinkle paprika on top for a flavorful garnish before serving.

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