Creamy Baba Ghanoush

Discover the magic of homemade Middle Eastern cuisine with our Creamy Baba Ganoush recipe. It's an easy-to-prepare, flavorful dip that's perfect for sharing!

Prep Time 15

Cook Time 30

Servings

Calories 57kcal

Author FoodFaithFitness

Ingredients

1 lb. Italian eggplant
2 cloves garlic minced
1 tbsp lemon juice
1 tbsp tahini
1 tbsp extra virgin olive oil
handful fresh parsley chopped
1/4 tsp ground cumin
pinch of salt and black pepper
pinch of smoked paprika for garnish

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Halve the eggplants lengthwise. Brush the cut sides lightly with olive oil.
Place the eggplants in the prepared pan with the cut sides down. Roast the eggplants until the interior is tender and the skin is collapsing, about 30 minutes.
Set the eggplant aside to cool for a few minutes. Scoop out the flesh with a large spoon. Discard the skin.
Place the flesh of the eggplants in a mesh strainer and let them rest for a few minutes to release as much moisture as possible.
Transfer the drained eggplant to a bowl and combine with the minced garlic and lemon juice. Stir with a fork until the eggplant break down.
Add the tahini to the bowl and slowly drizzle in the olive oil. Stir until the mixture is pale and creamy.
Stir in the chopped parsley and season with salt, pepper, and cumin. Transfer the baba ghanoush to a bowl. Sprinkle smoked paprika on top and drizzle with some more olive oil. Serve with pita bread or vegetables of your choice.

Notes

Look for smaller, firm, and heavier eggplants. These usually have fewer seeds and taste better.
Roasting is key to unlocking the eggplant's smoky flavor. Ensure it's tender before removing it from the oven.
Let the eggplant sit in a colander after roasting to rid it of extra moisture that might dilute the dip's flavor.

Nutrition