Baba ganoush is a smoky, creamy Middle Eastern dip made primarily from roasted eggplant mixed with tahini, lemon juice, garlic, and olive oil. Here is a simple way to make baba ganoush:
Ingredients
- 2 medium eggplants
- 1/4 cup tahini paste
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- Salt to taste
- Optional garnishes: fresh parsley, smoked paprika, red pepper flakes, toasted pine nuts, Greek yogurt
Instructions
- Roast or grill the eggplants whole until the skin is charred and the flesh becomes very soft and collapsed. This can take about 20 minutes over an open flame or 50 to 60 minutes in a 400°F oven.
- Let the eggplants cool enough to handle, then peel off the skins, discarding the skins and stems.
- Place the eggplant flesh in a colander or bowl and allow excess water to drain.
- In a bowl, mash the eggplant with a fork or pulse in a food processor.
- Add tahini, lemon juice, minced garlic, olive oil, and salt. Mix until well combined. Optionally, add Greek yogurt for creaminess or a few drops of liquid smoke for extra flavor.
- Chill for at least 30 minutes.
- Before serving, drizzle with olive oil and garnish with parsley, smoked paprika, red pepper flakes, or toasted pine nuts. Serve with pita bread or vegetables.
This method gives baba ganoush its characteristic smoky flavor and creamy texture.
