Creamy Roasted Eggplant Baba Ganoush Recipe
Introduction
Baba Ganoush is a smoky, creamy eggplant dip that’s perfect for sharing. With simple ingredients and easy roasting, it brings Middle Eastern flavors right to your kitchen table.
Ingredients
- 1 large eggplant (or 2 smaller ones)
- 2 cloves garlic (minced)
- 2 tablespoons tahini
- 1 medium lemon (juiced)
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sumac (optional)
- 1 tablespoon parsley (chopped)
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: Place the eggplants on a sheet pan and roast for 35-45 minutes until they are tender and collapsing.
- Step 3: Remove from the oven and let the eggplants cool until you can handle them. Peel off the skin using your hands or two forks, leaving some black bits if you like a smoky flavor.
- Step 4: Transfer the eggplant flesh to a bowl and mash it with a fork, avoiding a food processor to keep texture.
- Step 5: Add the minced garlic, tahini, lemon juice, and salt. Mix well with the fork until smooth but still chunky.
- Step 6: Serve in a bowl, drizzle with olive oil, and garnish with sumac and chopped parsley if desired.
Tips & Variations
- For extra smoky flavor, grill the eggplants over an open flame before roasting.
- If tahini is unavailable, you can substitute with a spoonful of plain yogurt for a different creamy texture.
- Add a pinch of smoked paprika for a subtle smoky twist if you don’t have sumac.
Storage
Store Baba Ganoush in an airtight container in the refrigerator for up to 3 days. Before serving again, stir well and bring to room temperature. It’s best enjoyed fresh but can also be chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a grill instead of the oven?
Yes, grilling the eggplants adds a wonderful smoky flavor and speed up the softening process, making your Baba Ganoush even more flavorful.
Is Baba Ganoush gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Print
Creamy Roasted Eggplant Baba Ganoush Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baba Ganoush recipe features smoky roasted eggplants blended with creamy tahini, fresh garlic, and zesty lemon juice to create a flavorful Middle Eastern dip. Roasting the eggplants until tender brings out a deep, rich flavor, while the garnish of sumac and parsley adds a fresh, tangy finish. Perfect as an appetizer or side, this smooth yet slightly chunky dip is delicious with pita bread or fresh vegetables.
Ingredients
Primary Ingredients
- 1 large eggplant (or 2 smaller ones)
- 2 cloves garlic (minced)
- 2 tablespoons tahini
- 1 medium lemon (juiced)
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sumac (optional)
- 1 tablespoon parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplants.
- Roast Eggplants: Place the whole eggplants on a baking sheet and roast them in the oven for 35-45 minutes, until they become tender and start to collapse, which enhances their smoky flavor.
- Cool and Peel: Remove the tray from the oven and let the eggplants cool enough to handle. Peel off the eggplant skin using your hands or two forks. Leaving some blackened bits attached is optional but adds a smoky depth.
- Mash Eggplant: Transfer the peeled eggplant flesh into a bowl and mash it with a fork to break it down, avoiding a food processor to maintain some texture.
- Mix Ingredients: Add the minced garlic, tahini, lemon juice, and salt to the mashed eggplant. Mix thoroughly with the fork until smooth with some lumps remaining for texture.
- Garnish and Serve: Spoon the Baba Ganoush into a serving bowl, drizzle with extra virgin olive oil, and garnish with sumac and chopped parsley for a fresh, tangy finish.
Notes
- Roasting the eggplants until tender ensures a smoky flavor essential to Baba Ganoush.
- Do not use a food processor; mashing by hand preserves the dip’s texture.
- Sumac is optional but adds a nice tangy flavor and attractive color when garnishing.
- Serve with warm pita bread or fresh vegetables for dipping.
- Storing in an airtight container in the fridge, Baba Ganoush will keep fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Baba Ganoush, roasted eggplant dip, Middle Eastern dip, tahini dip, healthy appetizer, vegetarian dip
