Description
A creamy and smoky Lebanese Baba Ganoush recipe featuring roasted eggplants blended with tahini, garlic, lemon juice, and olive oil. Perfect as a flavorful dip or appetizer served with pita bread or fresh vegetables.
Ingredients
Scale
Eggplants
- 2 medium eggplants (about 500g)
For the Dip
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt to taste
For Garnish (Optional)
- Pomegranate seeds
- Fresh herbs (such as parsley or mint)
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly. Drizzle olive oil over the cut sides and sprinkle with salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper or foil.
- Roast the Eggplants: Roast the eggplants in the preheated oven for 30 to 40 minutes until the flesh is tender and caramelized. Remove from oven and allow to cool slightly so they are easy to handle.
- Scoop and Blend: Carefully scoop out the soft eggplant flesh into a mixing bowl. Add the tahini, minced garlic, lemon juice, olive oil, and salt. Use an immersion blender or food processor to blend the mixture until smooth and creamy.
- Serve and Garnish: Transfer the Baba Ganoush to a serving bowl. Drizzle with additional olive oil and garnish with pomegranate seeds and fresh herbs if desired for a burst of color and flavor.
- Enjoy: Serve the Baba Ganoush with warm pita bread or a selection of crunchy vegetables as a delicious appetizer or snack.
Notes
- Roasting the eggplants until caramelized adds a smoky flavor essential to authentic Baba Ganoush.
- For a smoother texture, peel the eggplants before blending if you prefer.
- Adjust garlic and lemon juice quantities based on your taste preferences.
- Optional garnishes like pomegranate seeds add a lovely pop of sweetness and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
