Baba Ganoush Recipe
A creamy, smoky Middle Eastern eggplant dip that’s healthy, no-bake, and perfect for any gathering—ready in under an hour!
Ingredients
- 2 medium eggplants choose firm, glossy skin for best charring
- 3 tbsp tahini smooth sesame paste; I like Soom or Seeds of Change
- 2 tbsp fresh lemon juice about 1 large lemon, juiced just before using
- 2 cloves garlic pressed (or more if you’re a garlic fiend)
- 2 tbsp extra-virgin olive oil plus extra for drizzling
- 1/2 tsp sea salt adjust to taste (start light—add more later)
- 1/4 tsp ground cumin optional, for a warm undertone
- Pinch smoked paprika or sumac for garnish
- Fresh parsley chopped, for serving
Instructions
- Preheat your broiler or grill to high. Slice each eggplant in half lengthwise—leave the stem intact.
- Place cut-side down on a foil-lined baking sheet (or directly on grill grates). Broil for 15–20 minutes, turning if needed, until skins are charred and flesh feels very soft.
- Let the eggplants rest 10 minutes; then scoop out the smoky flesh into a colander. Drain for 5 minutes to remove excess moisture.
- Transfer drained flesh to a medium bowl or food processor. Add tahini, lemon juice, garlic, salt, and cumin. Pulse or stir briskly until smooth but still a bit rustic in texture.
- Taste and adjust: a squeeze more lemon for brightness, a pinch more salt for depth, an extra drizzle of olive oil for silkiness.
- Spoon the baba ganoush into a shallow serving bowl. Drizzle with olive oil, scatter parsley, and dust with smoked paprika or sumac. Chill 20–30 minutes for flavors to meld—or dig in right away if you’re impatient.
Notes
Draining the eggplant well avoids a watery dip—patience pays off. Char evenly by rotating under the broiler or turning on the grill grate. Tahini quality matters; a smooth, runny brand blends more easily.
Nutrition
Calories: 180kcal
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