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Creamy Smoky Baba Ganoush Recipe

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4 from 14 reviews

Baba ganoush is a creamy and smoky Middle Eastern eggplant dip that is perfect for serving as part of a mezze platter or as a flavorful snack with pita bread and fresh vegetables. This recipe features roasted eggplants blended with tahini, lemon juice, garlic, and olive oil, resulting in a smooth, velvety texture with a hint of smokiness.

Ingredients

Eggplant

  • 2 medium eggplants, pierced with a knife or fork

Dip

  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 garlic cloves
  • ½ teaspoon sea salt

Garnish & Serving

  • Finely chopped fresh parsley
  • Smoked paprika
  • Red pepper flakes, optional
  • Pita bread, for serving
  • Veggies, for serving

Instructions

  1. Roast the Eggplants: Preheat the oven to 400°F (200°C). Pierce the eggplants several times with a knife or fork, then wrap them in foil. Place them on a baking sheet and roast for 50 to 60 minutes, or until they are very soft and collapse easily when touched. Remove from the oven and let cool.
  2. Drain Excess Water: Once the eggplants are cool enough to handle, peel off the skins, discarding large clumps of seeds. Place the eggplant flesh into a strainer set over a bowl and allow it to drain for about 20 minutes to remove excess moisture, which helps keep the dip from becoming watery.
  3. Blend the Dip: Transfer the drained eggplant flesh to a food processor. Add the tahini, fresh lemon juice, 2 tablespoons of olive oil, garlic cloves, and sea salt. Pulse the mixture until smooth and creamy, scraping down the sides as needed to ensure even blending.
  4. Serve and Garnish: Spoon the baba ganoush into a serving dish. Drizzle additional olive oil over the top, then sprinkle with finely chopped parsley, smoked paprika, and red pepper flakes if desired. Serve alongside warm pita bread and fresh veggies for dipping.

Notes

  • For a more traditional smoky flavor, grill the eggplants directly over an open flame without foil until the skins are charred and the flesh is very soft. Then remove the charred skin before proceeding with the recipe.
  • Allowing the eggplant to drain prevents the dip from being too watery and helps improve texture.
  • Adjust the amount of lemon juice and garlic according to your taste preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipesbyliza.com/creamy-smoky-baba-ganoush-recipe/