Classic Baba Ganoush

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Servings

Yield

2 cups

Calories

Approximately 180 calories

Dive into the creamy, smoky depths of Classic Baba Ganoush, an iconic Middle Eastern eggplant dip that captivates with its simplicity and depth of flavor. This dish begins with the charring of eggplants to perfection, ensuring the flesh is imbued with a smoky richness that forms the soul of the dip. Blended with tahini, garlic, lemon juice, and a hint of olive oil, Baba Ganoush emerges as a velvety smooth concoction that’s both versatile and irresistibly delicious. Whether scooped up with warm pita bread, spread on a sandwich, or served as a sophisticated side, this recipe promises a taste of Middle Eastern cuisine that’s bound to impress. Its ease of preparation and complex flavors make it a perfect choice for both novices in the kitchen and seasoned chefs alike, offering a delightful culinary adventure that’s just a few steps away.

Ingredients

2 large eggplants (about 2 lbs total)
3 tablespoons of tahini
2 cloves of garlic, minced
2 tablespoons of fresh lemon juice
2 tablespoons of extra virgin olive oil, plus more for garnish
Salt to taste
1 tablespoon of chopped fresh parsley, for garnish
1 teaspoon of smoked paprika, for garnish

Instructions

Preheat your oven to 400°F. Line a baking sheet with aluminum foil.
Pierce the eggplants with a fork several times and place them on the prepared baking sheet. Roast in the preheated oven until the eggplants are completely tender and the skins are charred, about 45 minutes.
Remove the eggplants from the oven and let them cool until they can be handled. Peel off the skin and discard it.
In a bowl, mash the eggplant flesh with a fork or blend it in a food processor for a smoother texture.
Mix in the tahini, minced garlic, lemon juice, and olive oil. Season with salt to taste.
Transfer the Baba Ganoush to a serving dish. Drizzle with a little more olive oil and garnish with chopped parsley and smoked paprika.
Serve with warm pita bread for dipping.

Tips & Tricks

For an even smokier flavor, consider charring the eggplants on an open flame on a gas stove or grill before finishing them in the oven.
Let the Baba Ganoush chill in the refrigerator for an hour before serving to allow the flavors to meld together.
If the dip is too thick, adjust the consistency with a little more lemon juice or olive oil.

Mise en Place

Ingredients

Utensils

Eggplants
Tahini
Garlic
Lemon juice
Extra virgin olive oil
Salt
Fresh parsley
Smoked paprika

Oven
Baking sheet
Aluminum foil
Fork
Bowl
Food processor (optional)
Serving dish

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