Flavors Worth Savoring
Baba Ghanoush
Baba Ghanoush: A Creamy and Smoky Middle Eastern Delight
Course: Appetizer, DipCuisine: Middle Eastern (Levantine)Difficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalDescription:
Baba Ghanoush is a classic Middle Eastern dip made from roasted eggplants, tahini, garlic, lemon juice, and olive oil. The eggplant is charred to impart a deep, smoky flavor that is quintessential to this dish. Creamy and rich, with a hint of tanginess from the lemon and a touch of earthiness from the tahini, Baba Ghanoush is both simple and delicious. It’s perfect as an appetizer or side dish, served with warm pita bread or fresh vegetables.
Ingredients
2 large eggplants
3 tablespoons tahini (sesame paste)
2 cloves garlic, minced
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon ground cumin
Salt to taste
2 tablespoons chopped fresh parsley (for garnish)
1 teaspoon smoked paprika (optional, for garnish)
Directions
- Roasting the Eggplant:
Preheat your oven to 400°F (200°C). Prick the eggplants all over with a fork and place them on a baking sheet lined with parchment paper.
Roast the eggplants for about 30-40 minutes, turning them occasionally, until they are soft and the skin is charred. You can also grill the eggplants over an open flame for a more intense smoky flavor.
Once the eggplants are done, remove them from the oven and let them cool for a few minutes. Peel off the skin and discard any large seeds. - Making the Dip:
Transfer the peeled eggplant flesh to a large bowl and mash it with a fork or a potato masher until smooth. You can also use a food processor for a creamier texture.
Add the tahini, minced garlic, lemon juice, olive oil, and ground cumin to the mashed eggplant. Mix well until all the ingredients are fully incorporated. Season with salt to taste.
Taste and adjust the seasoning as needed, adding more lemon juice or garlic if desired. - Serving:
Transfer the Baba Ghanoush to a serving dish and drizzle with a little extra olive oil. Sprinkle with chopped parsley and, if using, a pinch of smoked paprika for an extra touch of flavor and color.
Serve with warm pita bread, pita chips, or fresh vegetables like cucumber slices, bell pepper strips, and carrot sticks.
Notes
- Tahini: A paste made from ground sesame seeds, tahini adds a rich, nutty flavor and creamy texture to Baba Ghanoush. It’s an essential ingredient that balances the acidity of the lemon and the smokiness of the eggplant.
