Baba ghanoush

Table of contents

Baba Ghanoush

Baba Ghanoush is a classic Middle Eastern dip made from roasted eggplants, tahini, and a blend of spices. Its creamy texture and smoky flavor make it a perfect appetizer or side dish. This recipe is special because it balances the earthiness of eggplant with the nutty richness of tahini, creating a delightful and healthy dish.

Serving Size and Yield

Serves approximately 4-6 people.

Preparation and Cooking Time

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Ingredients

2 medium eggplants
3 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil, plus extra for drizzling
Salt and pepper to taste
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Prepare the eggplants by pricking them with a fork several times. This will allow steam to escape during roasting.
Roast the eggplants on a baking sheet for about 40 minutes, turning them halfway through, until the skin is charred and the flesh is soft.
Cool the eggplants slightly, then peel off the skin and discard it. Place the flesh in a bowl.
Mash the eggplant flesh with a fork or potato masher until smooth.
Add the tahini, lemon juice, minced garlic, olive oil, salt, pepper, and cumin to the mashed eggplant. Mix well until combined.
Taste and adjust seasoning if necessary.
Transfer the baba ghanoush to a serving dish. Drizzle with extra olive oil and garnish with chopped parsley if desired.
Serve with pita bread, crackers, or fresh vegetables.

Additional Notes

For a smokier flavor, you can grill the eggplants instead of roasting them. If you prefer a spicier dip, add a pinch of cayenne pepper. Baba ghanoush can be stored in an airtight container in the refrigerator for up to 3 days.