Name: Baba Ganoush
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: . Baba Ganoush Ingredients; 2 medium eggplants (pierced with a knife or fork); ¼ cup tahini; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil (plus more for serving); 2 garlic cloves; ½ teaspoon sea salt; . Garnishes; finely chopped fresh parsley; smoked paprika; red pepper flakes (optional); . Serving Items; pita bread (for serving); veggies (for serving)

Welcome to the world of Baba Ganoush! This delightful Middle Eastern dip is smoky, creamy, and oh-so-satisfying. Perfect for dipping or spreading, it’s a crowd-pleaser that’s easy to make!

Tips for Perfect Baba Ganoush

Make sure to roast the eggplants until they're super soft; this is what gives your dip that wonderful texture. And don’t skip the tahini—it's essential for that authentic flavor!

Serving Suggestions

This dip pairs beautifully with warm pita bread, fresh veggies, or even as a spread on sandwiches. Trust me, you’ll love it!

Ingredients

Instructions

Roasting the Eggplants:
Step 1

Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
Step 2

Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Step 3

Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
Step 4

Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

Nutrition

Calories: 120, Fat: 8g, Carbs: 12g, Protein: 3g

Cooking techniques

Roasting the eggplants brings out their natural sweetness and adds a smoky flavor that’s essential for baba ganoush. Make sure to let them cool before peeling!

Variations or substitutions

You can substitute the tahini with Greek yogurt for a creamier texture, or try adding roasted garlic for an extra depth of flavor. Feel free to adjust the spices to suit your taste!

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze baba ganoush for up to a month—just thaw it in the fridge before serving.

Notes

For a smoother dip, make sure to strain the eggplant well to remove excess moisture. Enjoy!