Imagine dipping your warm pita bread into a creamy, smoky spread that transports your taste buds straight to the bustling markets of the Middle East. Baba Ganoush isn't just a dip—it's a culinary experience that transforms the humble eggplant into a luxurious, flavor-packed sensation that will have your guests begging for the recipe. Get ready to elevate your appetizer game with this simple yet extraordinary dish that promises to be the star of any gathering!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- Salt to taste
- Pomegranate seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the eggplant, which will give it a smoky flavor.
- While the oven is heating, prepare the eggplant. Rinse it under cold water, and then dry it with a towel. Use a sharp knife to pierce the eggplant several times all over. This will prevent it from bursting while roasting.
- Place the pierced eggplant on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30 minutes, or until the skin is charred and the flesh is soft. You can turn it halfway through to ensure even cooking.
- Once the eggplant is roasted, remove it from the oven and let it cool for a few minutes. When it is cool enough to handle, cut the eggplant in half lengthwise and scoop out the soft flesh into a mixing bowl, discarding the skin.
- Add the tahini, olive oil, lemon juice, minced garlic, and salt to the bowl with the eggplant flesh. Use a fork or a food processor to blend the mixture until smooth and creamy. Adjust the seasoning to your taste, adding more salt or lemon juice if desired.
- Transfer the baba ganoush to a serving bowl. If you like, drizzle a little extra olive oil on top for added flavor and garnish with pomegranate seeds for a pop of color and sweetness.
- Serve the baba ganoush with pita bread, fresh vegetables, or crackers. Enjoy your smoky eggplant dip as an appetizer or snack!
Tips
- Choose the right eggplant: Look for a firm, glossy eggplant without blemishes for the best flavor and texture.
- Char for maximum smokiness: Don't be afraid of a deep, dark char on the eggplant skin—this is where the signature smoky flavor develops.
- Let it cool properly: Allowing the roasted eggplant to cool slightly makes it easier to scoop out the flesh and prevents burning your hands.
- Adjust consistency: If the dip is too thick, add a little more olive oil or lemon juice to reach your desired creaminess.
- Serve at the right temperature: Baba Ganoush is best enjoyed at room temperature, which allows the flavors to fully develop.
- Get creative with garnishes: While pomegranate seeds are classic, try topping with chopped parsley, toasted pine nuts, or a drizzle of extra virgin olive oil.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
