Description
Creamy, smoky, and irresistibly rich, Baba Ganoush is a traditional Middle Eastern dip made with roasted eggplant, tahini, lemon juice, garlic, and olive oil. It’s naturally vegan, gluten-free, and full of flavor.
Ingredients
2 medium eggplants
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons olive oil, plus more for serving
1/4 teaspoon ground cumin
Salt to taste
1 tablespoon chopped fresh parsley (optional)
Smoked paprika (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants a few times with a fork and place them on a baking sheet.
- Roast for 35–45 minutes, turning occasionally, until the skins are wrinkled and the flesh feels soft.
- Let the eggplants cool slightly, then slice open and scoop out the soft flesh. Discard the skins.
- Place the eggplant flesh in a colander and let it drain for 10–15 minutes to remove excess moisture.
- Transfer the drained eggplant to a food processor or bowl.
- Add tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend or mash until smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped parsley and smoked paprika, if desired.
Notes
Add a roasted red pepper for sweetness and color.
For a spicier version, include cayenne or chopped chili.
Skip the olive oil for an oil-free version.
Add plant-based Greek-style yogurt for extra creaminess.
Store in the refrigerator for up to 4 days; best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
