Baba Ganoush (Eggplant Dip)

Here’s a simple and authentic recipe for Baba Ganoush (Eggplant Dip) — smoky, creamy, and full of Mediterranean flavor!

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Baba Ganoush (Eggplant Dip)

Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 50 minutes
Servings: 6

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Ingredients:

• 2 large eggplants
• ¼ cup tahini
• 2–3 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 2 tablespoons olive oil (plus extra for drizzling)
• ½ teaspoon ground cumin
• ½ teaspoon salt (more to taste)
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Smoked paprika (optional, for garnish)

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Instructions:

1. Roast the Eggplant:
   • Preheat oven to 400°F (200°C).
   • Prick the eggplants several times with a fork.
   • Place on a baking sheet and roast for 30–40 minutes, turning occasionally, until the skin is collapsed and the inside is very tender.
   (Alternatively, for an extra smoky flavor, you can roast them directly over a gas flame or on a grill!)
2. Cool and Peel:
   • Let the roasted eggplants cool slightly.
   • Cut them open and scoop out the flesh, discarding the skins.
3. Drain Excess Water:
   • Place the eggplant flesh in a strainer or on paper towels for a few minutes to remove excess moisture. (Optional but recommended for a thicker dip.)
4. Blend the Dip:
   • In a food processor or bowl, combine the eggplant, tahini, lemon juice, garlic, olive oil, cumin, and salt.
   • Blend until smooth and creamy (or mash by hand for a more rustic texture).
5. Taste and Adjust:
   • Add more lemon juice, salt, or olive oil if needed.
6. Serve:
   • Transfer to a serving bowl.
   • Drizzle with olive oil and sprinkle with fresh parsley and smoked paprika, if desired.

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Tips:

• Char the skin well if you want a stronger smoky flavor.
• Tahini quality matters — use good tahini for the best flavor.
• Let it sit for 30 minutes before serving to allow the flavors to blend beautifully.