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Baba Ganoush (Roasted Eggplant Dip)

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Baba Ganoush is a creamy, smoky Middle Eastern dip made from roasted eggplant, tahini, olive oil, lemon juice, and garlic. It’s perfect as an appetizer or a healthy snack with pita or veggies.

Ingredients

  • 2 medium eggplants
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons olive oil, plus more for serving
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Paprika or sumac for garnish (optional)

Instructions

  1. Heat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
  2. Prick the eggplants a few times with a fork and place them on the prepared baking sheet. Roast for 45 to 60 minutes, turning occasionally, until the skins collapse and the eggplants are very tender.
  3. Let the roasted eggplants cool, then scoop out the flesh and discard the skins. Place the flesh in a colander to drain for a few minutes to remove excess moisture.
  4. Transfer the eggplant flesh to a food processor. Add tahini, lemon juice, olive oil, garlic, cumin, and salt. Process until smooth and creamy. Adjust seasoning to taste.
  5. Transfer the baba ganoush to a serving bowl. Drizzle with a little olive oil and garnish with chopped parsley and a sprinkle of paprika or sumac, if desired.
  6. Serve with pita bread, crackers, or fresh vegetables.

Notes

  • For extra smoky flavor, grill the eggplants instead of roasting them.
  • Drain the eggplant well to avoid a watery dip.
  • Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/baba-ganoush-roasted-eggplant-dip/