Print

Baba Ganoush (Smoky Eggplant Dip) Recipe

Baba Ganoush (Smoky Eggplant Dip) Recipe
Print Recipe

★★★★★

4.9 from 18 reviews

Creamy and flavorful, this Baba Ganoush recipe is a classic Middle Eastern dip made with smoky roasted eggplant, tahini, and a blend of spices. Perfect for dipping pita bread or veggies!

Ingredients

Scale

Eggplant:

  • 2 medium eggplants (approx 2 to 2 ½ pounds total)

Other Ingredients:

  • 3 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoon lemon juice
  • 1 garlic clove (minced)
  • ¼ teaspoon salt (or more to taste)
  • 1 to 2 teaspoons chopped parsley (for garnishing)

Instructions

  1. Roast eggplants: Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
  2. Steam eggplants: Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
  3. Scoop the flesh and chop: Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
  4. Mix everything together: Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
  5. Garnish and serve: Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.

Nutrition

Keywords: Baba Ganoush, Eggplant Dip, Middle Eastern, Tahini, Appetizer

Find it online: https://reemcook.com/baba-ganoush-smoky-eggplant-dip-recipe/