Baba Ganoush is a deliciously smoky and creamy eggplant dip, perfect for those seeking a flavorful, vegetarian- and vegan-friendly appetizer. Originating from Middle Eastern cuisine, this dip combines roasted eggplant, tahini, garlic, lemon juice, and a hint of olive oil for a dip that's both versatile and irresistible. Ideal for pairing with crisp vegetables, warm pita bread, or as a savory spread, this baba ganoush recipe is a must-try!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Appetizer, Snack, Spread
Cuisine: Middle Eastern
Servings: 8
Calories: 103kcal
Author: Leon Restaurants
Ingredients
3eggplantsextra large
2-3tablespoonslemon juice
2clovesgarliccrushed to a paste
1tablespoontahinioptional
3tablespoonsolive oil
1tablespoonfinely chopped parsley
saltto taste
Instructions
Place each eggplant directly over a gas flame on the stove, or place all three on a rack over a hot barbecue (the coals should be white). Cook, turning it often, until blackened, blistered, and charred. Each eggplant will take about 15 minutes. This is a smoky process, so open a window or use an extractor fan. Alternatively, heat the broiler to its highest setting, place the eggplants underneath, and cook until charred all over and completely collapsed.
Transfer the cooked eggplants to a strainer set over a bowl or the sink and let drain and cool. When cool enough to handle, place on a board and slice open lengthwise, so they open like a book. Scoop out the soft flesh with a spoon, discarding any seedy pieces.
Put the flesh into a bowl with 2 tablespoons of the lemon juice and the garlic and mash coarsely. Next add the tahini, if using, and olive oil, then mix and mash until you have a textured, creamy puree. Stir in the chopped parsley. Taste and add the rest of the lemon juice and the salt, if needed. The finished dip should be smoky, sharp from the lemon, and garlicky.
The dip will keep, covered, in the refrigerator for a couple of days, but is best served at room temperature.
Notes
If you love mint, it works really well here, so add 1 tablespoon finely chopped fresh mint at the same time as the parsley.Feel free to freeze it! This will last up to four months in the freezer. Allow it to come to room temperature and serve warmish if you'd like!