Description
Mediterranean eggplant dip baba ganoush shines with smoky roasted flavor and creamy texture. Silky eggplant blends with tahini, garlic, and lemon for a simple yet elegant Middle Eastern appetizer you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1–2 globe eggplants (approximately 2 pounds / 907 grams)
- 2–3 tablespoons roasted tahini (sesame paste)
- 3 tablespoons extra virgin olive oil
- 1–2 garlic cloves, finely chopped
- Juice of 1 lemon or lime (approximately 2 1/2 tablespoons)
Seasonings:
- 1/2 teaspoon ground cumin
- Salt to taste
- Cayenne pepper to taste
Garnish:
- 1 tablespoon chopped parsley
Instructions
- Prepare the oven by heating to 204°C (400°F), ensuring optimal roasting conditions for the eggplants.
- Slice eggplants lengthwise, creating symmetrical halves. Cover a baking sheet with aluminum foil for easy cleanup. Pierce the eggplant surfaces with a fork to facilitate even cooking, then generously coat with olive oil, ensuring complete coverage.
- Position eggplants cut-side down on the prepared foil-lined sheet. Roast in the preheated oven for 35-40 minutes until the flesh becomes exceptionally soft and easily pierced.
- Remove eggplants from the oven and allow them to cool for approximately 15 minutes. This resting period prevents burning and makes handling easier.
- Using a spoon, carefully extract the roasted eggplant flesh, transferring it to a mixing bowl. Discard the skin completely.
- Incorporate tahini, minced garlic, lemon juice, and remaining ingredients into the eggplant flesh. Mash and blend thoroughly with a fork until achieving a smooth, creamy consistency.
- Transfer the baba ganoush to a serving dish. Garnish with a drizzle of reserved olive oil, creating an appetizing presentation. Accompany with toasted pita bread or fresh vegetable crudités. Adjust seasoning with salt and pepper according to taste preferences.
Notes
- Choose firm, shiny eggplants without soft spots for the best flavor and texture in your baba ganoush.
- Poke holes in the eggplant before roasting to prevent potential steam buildup and ensure even cooking.
- Consider charring the eggplant over an open flame for a few minutes after roasting to add a smoky, authentic Mediterranean flavor profile.
- Adjust tahini and garlic quantities to personal taste, keeping in mind that these ingredients can dramatically change the overall taste of the dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg