Baba Ghanoush Recipe
Middle Eastern · Appetizer · 55 min total
A smoky, creamy Middle Eastern eggplant dip made with roasted eggplant, tahini, lemon, and garlic. Perfect as an appetizer with pita bread or fresh veggies.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 large eggplants (about 2 lbs total)
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Prick eggplants all over with a fork and place on a baking sheet lined with foil. Roast for 35-40 minutes, turning once, until skin is charred and flesh is very soft.
- Remove from oven and let cool slightly. Cut eggplants in half lengthwise and scoop out the flesh into a colander. Let drain for 5 minutes to remove excess liquid.
- Transfer eggplant flesh to a food processor. Add tahini, lemon juice, garlic, salt, and cumin. Pulse until smooth but still slightly chunky.
- With motor running, slowly drizzle in olive oil until emulsified. Taste and adjust seasoning.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley. Serve at room temperature or chilled.
Tips
- For extra smoky flavor, char eggplants directly over a gas flame or grill before roasting.
- Store in an airtight container in the refrigerator for up to 4 days.
- Let baba ghanoush come to room temperature before serving for best flavor.
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