Baba Ganoush (Roasted Eggplant Dip)
Ingredients
- • 2 item large eggplants
- • 60 ml tahini paste
- • 60 ml fresh lemon juice
- • 3 cloves garlic
- • 30 ml olive oil
- • 2.5 ml ground cumin
- • 1 sprinkle salt to taste
- • 1 ml smoked paprika for garnish
- • 15 ml extra olive oil for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C). Pierce the eggplants all over with a fork to prevent them from bursting.
- 2
Place the whole eggplants directly on the oven rack with a baking sheet on the rack below to catch any drips. Roast for 40-45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft.
- 3
Remove eggplants from oven and let them cool for 10 minutes until safe to handle.
- 4
Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, discarding the charred skin. Place the flesh in a colander for 10 minutes to drain excess liquid.
- 5
Transfer the drained eggplant flesh to a food processor. Add tahini, lemon juice, minced garlic, olive oil, and cumin.
- 6
Pulse the mixture 8-10 times until smooth but not completely pureed - you want some texture. Taste and season with salt.
- 7
Transfer to a serving bowl, create a shallow well in the center with the back of a spoon, and drizzle with olive oil. Sprinkle with smoked paprika.
- 8
Serve at room temperature or chilled with warm pita bread, fresh vegetables, or crackers.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to exceptional baba ganoush is achieving that perfect smoky flavor - don't be afraid to really char the eggplant skin. For an even smokier taste, you can char the eggplants directly over a gas flame, turning frequently with tongs."
