Traditional Baba Ganoush
Baba Ganoush is a creamy, smoky eggplant dip that captures the rich flavors of the Mediterranean, perfect as an appetizer or spread.
Equipment
- Oven
- Mixing Bowl
- Fork or Potato Masher
Ingredients
Vegetables
- 1 medium eggplant Roasted until soft
- 1 medium tomato Diced
- 1 medium onion Diced
- 2 cloves garlic Minced
Herbs and Seasonings
- 2 tablespoons parsley Chopped
- ½ medium lemon Juiced
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon pomegranate molasses Optional
Optional Garnishes
- Sumac Optional
- Mint leaves Optional, for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Pierce the eggplant several times with a fork and roast for 30-40 minutes until charred and soft.
- Step 2: While the eggplant cools, dice the onion and tomato, and mince the garlic. Optionally sauté the onion in olive oil.
- Step 3: Scoop out the cooled eggplant flesh into a mixing bowl, discarding the skin.
- Step 4: Add the diced onion, tomato, minced garlic, parsley, lemon juice, olive oil, and salt to the eggplant.
- Step 5: Mash the mixture with a fork or potato masher to your desired consistency. Use a food processor for a smoother texture.
- Step 6: Taste and adjust seasoning with more salt or lemon juice if needed.
- Step 7: Transfer to a serving bowl, drizzle with olive oil, and garnish with mint leaves. Serve with pita or vegetable sticks.
Notes
Let the Baba Ganoush sit for at least 30 minutes before serving to deepen the flavors. For extra smokiness, grill the eggplant instead of roasting.