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Easy Baba Ganoush Recipe

Easy Baba Ganoush Recipe
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★★★★★

5.1 from 21 reviews

This Easy Baba Ganoush recipe is a creamy, smoky Middle Eastern dip made from roasted eggplants blended with garlic, tahini, lemon juice, and olive oil. It’s perfect as an appetizer or side dish served with pita bread or fresh veggies.

Ingredients

Scale

Eggplants

  • 2 medium Italian eggplants (about 1 pound)

Garlic and Seasonings

  • 2 medium cloves of garlic (pressed or minced)
  • ¾ teaspoon salt (to taste)
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika (for garnish)
  • 1 ½ tablespoons chopped fresh flat-leaf parsley

Other Ingredients

  • 2 tablespoons lemon juice
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil (plus more for brushing the eggplant and garnish)

Instructions

  1. Preheat the oven: Set your oven to 450°F (230°C). Line a large baking sheet with parchment paper to prepare for roasting the eggplants.
  2. Prep the eggplant: Slice each eggplant in half lengthwise. Brush the cut sides with a little olive oil and place them cut-side down on the baking sheet to ensure even roasting.
  3. Roast: Bake the eggplants for 35–40 minutes, until the flesh is very soft and the skins appear wrinkly and collapsed, indicating they are tender and roasted through.
  4. Cool and scoop: Allow the eggplants to cool enough to handle. Then scoop out the soft inside flesh with a spoon, discarding the skins.
  5. Drain moisture: Place the scooped eggplant flesh in a mesh strainer over a bowl. Let it sit for a few minutes, gently stirring to release any excess liquid to avoid watery baba ganoush.
  6. Mash and mix: Transfer the drained eggplant to a bowl. Add the minced garlic and lemon juice, then mash using a fork until mostly smooth. Stir in tahini, then slowly drizzle in olive oil while mixing until the dip becomes creamy and pale in color.
  7. Season: Add chopped parsley, salt, and ground cumin. Mix well. Taste the mixture and adjust by adding more lemon juice or garlic if desired for extra brightness or punch.
  8. Serve: Transfer the baba ganoush to a serving bowl. Drizzle with extra olive oil and sprinkle with fresh parsley and smoked paprika or chili flakes for garnish. Enjoy with pita bread, crackers, or fresh vegetables.

Notes

  • For a smokier flavor, you can char the eggplants directly over a gas flame before roasting.
  • Adjust garlic quantity to your preference for a milder or stronger taste.
  • Letting the eggplant drain properly prevents watery dip and helps maintain desired creamy texture.
  • This dish can be refrigerated in an airtight container for up to 3-4 days.
  • Serve at room temperature for the best flavor experience.

Nutrition

Keywords: Baba Ganoush, eggplant dip, Middle Eastern appetizer, roasted eggplant dip, healthy dip, vegetarian dip

Find it online: https://yumwithmia.com/easy-baba-ganoush-recipe/