Baba ganoush is a classic Middle Eastern dip that's perfect as a starter, side dish, or snack. This silky smooth eggplant dip for four people has a delicious smoky flavor, combined with the freshness of lemon and a hint of garlic. Whether you serve it with pita bread, vegetables, or crackers, baba ganoush is a flavorful and healthy addition to any table!
Ingredients
- 2 large eggplants
- 2 tablespoons tahini (sesame paste)
- 2 cloves of garlic (finely chopped or pressed)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (plus extra for garnish)
- 1 teaspoon ground cumin
- Pinch of salt
- Optional: smoked paprika or finely chopped parsley for garnish
Instructions
Roast the eggplants
Preheat the oven to 200°C (or use a barbecue for extra smoky flavor). Prick a few holes in the eggplants with a fork and place them on a baking tray. Roast them for 40–50 minutes in the oven (or 20–30 minutes on the barbecue), until the skin is charred and the inside is soft. Let the eggplants cool slightly, then peel off the skin. Discard the skin and keep only the soft flesh.
Blend the ingredients
Place the eggplant flesh in a bowl or food processor. Add tahini, garlic, lemon juice, olive oil, cumin, and a pinch of salt. Blend the mixture with an immersion blender or food processor until smooth and creamy.
Taste and adjust
Taste the baba ganoush and add more lemon juice, salt, or tahini to your liking.
Serving
Scoop the baba ganoush into a bowl. Make a small well in the center and drizzle with a bit of olive oil. Garnish with smoked paprika or finely chopped parsley for a final touch.
Serving tips
- Serve with fresh pita bread, naan bread, or crackers.
- Pair with other dips like hummus or tzatziki for a colorful mezze platter.
- Use baba ganoush as a sauce for grilled vegetables, meat, or fish.
Enjoy your meal!
