Baba Ganoush
This Baba Ganoush is a creamy, smoky delight that’s easy to make and perfect for dipping!
Equipment
- Oven or grill
- Blender or Food Processor
- Knife
- Measuring cups and spoons
- Serving bowl
Ingredients
- 2 medium eggplants pierced with a knife or fork
- 1 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 cloves garlic minced
- 1 teaspoon sea salt
- fresh parsley finely chopped, for garnish
- smoked paprika for garnish
- red pepper flakes optional, for a little kick
- pita bread for serving
- veggies for serving (like cucumbers, carrots, and bell peppers)
Instructions
- Preheat your oven to 400°F (200°C). Place the pierced eggplants on a baking sheet and roast them for about 30-40 minutes, or until the skin is charred and the flesh is tender. Alternatively, you can grill them for that extra smoky flavor.
- Once roasted, remove the eggplants from the oven and let them cool for a few minutes. When they are cool enough to handle, scoop out the soft flesh into a blender or food processor.
- To the eggplant flesh, add the tahini, fresh lemon juice, minced garlic, olive oil, and sea salt. Blend until the mixture is smooth and creamy. You may need to scrape down the sides to ensure everything is well combined.
- Taste the Baba Ganoush and adjust the seasoning if necessary. If you prefer a more tangy flavor, add a bit more lemon juice. For a creamier texture, drizzle in a little more olive oil.
- Transfer the Baba Ganoush to a serving bowl. Garnish with finely chopped fresh parsley, a sprinkle of smoked paprika, and a drizzle of olive oil. If you like some heat, add a few red pepper flakes on top.
- Serve your Baba Ganoush with warm pita bread and an assortment of fresh veggies. Dig in and relish the incredible flavors!
Notes
- For a nut-free version, substitute tahini with sunflower seed butter.
- To make it spicier, toss in some roasted jalapeños or a dash of cayenne pepper.
- Store in an airtight container in the fridge for up to a week.