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Roasted Eggplant Baba Ganoush Recipe

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3.9 from 5 reviews

Baba Ganoush is a smoky and creamy Middle Eastern roasted eggplant dip made with tahini, lemon juice, garlic, and cumin. Perfect as a flavorful appetizer or side dish, this recipe combines roasted eggplants with a zesty tahini sauce, garnished with fresh parsley and olive oil for a deliciously smooth and textured spread.

Ingredients

Eggplants

  • 2 medium eggplants, about 2 pounds (900g)

Dip Base

  • ¼ cup well-stirred tahini (60ml)
  • ¼ cup fresh lemon juice (60ml)
  • 2 to 3 garlic cloves, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley leaves
  • Drizzle of extra-virgin olive oil, optional for serving

Instructions

  1. Roast the eggplant: Adjust an oven rack to the middle position and turn the broiler on high. Line a baking sheet with aluminum foil. Prick the eggplants in several spots with a fork and place them on the baking sheet. Broil for 2 minutes on each side until the skin darkens and has a smoky aroma. Then, turn off the broiler and preheat the oven to 375°F (190°C).
  2. Continue roasting by baking: Roast the eggplants in the preheated oven for 25 to 30 minutes until they are very soft. Allow to cool for 10 to 15 minutes until they are cool enough to handle.
  3. Prepare the tahini base: While the eggplants are roasting, combine the well-stirred tahini, fresh lemon juice, minced garlic, ground cumin, and fine sea salt in a medium bowl. Set this mixture aside to let the flavors meld together.
  4. Combine and mash: Split open the cooled eggplants and drain any excess liquid. Use a spoon to scoop the soft flesh into the tahini mixture. Mash the eggplant into the tahini mixture with a fork until it is somewhat smooth but retains some texture.
  5. Finish and serve: Stir in the chopped fresh parsley. Drizzle extra-virgin olive oil over the top just before serving to add richness and enhance flavor.

Notes

  • For a smokier flavor, you can char the eggplants directly on an open flame before roasting.
  • If tahini is too thick, thin it with a bit of water or additional lemon juice.
  • Adjust garlic quantity to taste for a milder or stronger kick.
  • Baba ganoush can be refrigerated for up to 3 days in an airtight container.
  • Serve with pita bread, fresh vegetables, or use as a spread in sandwiches.

Find it online: https://recipeplenty.com/roasted-eggplant-baba-ganoush-recipe/