Baba Ghanoush Recipe
A velvety, charred eggplant dip with rich tahini and a burst of lemon, baba ganoush makes a delightful addition to any mezze spread or serves as a delicious standalone appetizer accompanied by fresh vegetables and warm pita.
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Ingredients
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- ½ teaspoon sea salt
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves
- Finely chopped fresh parsley for garnish
- Smoked paprika for garnish
- Red pepper flakes optional
- 2 medium eggplants pierced with a knife or fork
- ¼ cup tahini
- Pita bread for serving
- Assorted fresh vegetables for serving
Instructions
- Preheat the oven to 400°F and enclose the pierced eggplants in foil. Roast in the oven for 50 to 60 minutes until they are thoroughly softened and collapse easily when pressed. Remove and let cool.
- Once the eggplants are cool enough to handle, strip off the skins and discard any large seed clusters. Place the flesh in a fine strainer positioned over a bowl and allow to drain for 20 minutes to extract excess moisture.
- In a food processor, combine the drained eggplant, tahini, lemon juice, olive oil, garlic, and salt. Blend until a smooth, cohesive dip forms.
- Spoon the baba ganoush into a serving bowl and finish with a sprinkle of parsley, smoked paprika, and red pepper flakes if desired. Accompany with pita and crisp vegetables.
Notes
For a deeper, smokier flavor, grill the eggplants directly over open flame until their skins are charred and the interiors are tender. Peel off the charred skin before proceeding with the recipe.