This straightforward baba ganoush recipe is smoky, savory, and creamy. Made with eggplant, tahini, garlic, and lemon, it is a scrumptious dip for pita and veggies.
Have you ever tried baba ganoush? Should you like hummus, I’ve a sense you’ll love this Mediterranean eggplant dip too. Made with grilled or roasted eggplant, tahini, garlic, and lemon, it’s creamy, smoky, nutty, and shiny.
I’m sharing my straightforward baba ganoush recipe beneath. It pairs completely with crisp veggies and pita bread, however I adore it a lot that I’ve additionally been identified to eat it straight off a spoon. I hope you take pleasure in it too!
What’s baba ganoush?
Baba ganoush is a Center Japanese dip comprised of roasted or grilled eggplant, tahini, lemon juice, and garlic.
Grilling or roasting the eggplant imparts the dip with wealthy, smoky taste, and the tender eggplant flesh provides it a silky, creamy texture.
It’s a must-try dish. Learn to make it with this recipe!
Make Baba Ganoush
This baba ganoush recipe is straightforward to make. It begins with 6 fundamental components:
Baba Ganoush Components
- Eggplant – You’ll roast or grill it to create the dip’s smoky base. I like to recommend utilizing 2 medium eggplants to make this recipe. They’ll cook dinner extra rapidly than 1 giant eggplant would.
- Tahini – This sesame seed paste makes the dip wealthy and creamy. Remember to use good-quality tahini on this recipe. As a result of it has so few components, the tahini’s taste actually comes by means of. I like Cedar’s, Soom, and Seed + Mill. Every of those manufacturers has an ultra-smooth texture and nutty—not bitter—taste.
- Lemon juice – For brightness.
- Olive oil – It makes the baba ganoush wealthy and {smooth}.
- Garlic – It provides sharp, savory taste.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements beneath.
Grill or Bake the Eggplant
Step one on this recipe is grilling or roasting the eggplant.
- To roast the eggplant, pierce every one a couple of instances with a knife or fork and wrap it in foil. Roast at 400°F till very mushy and collapsing, 50 to 60 minutes.
- To grill the eggplant, pierce every one a couple of instances with a knife or fork. Place instantly on a grill over excessive warmth. Cook dinner, rotating the eggplants as they char, till they’re very mushy and charred throughout.
Take away from the oven or grill and put aside to chill to room temperature.
- Tip: You may cook dinner the eggplant as much as 2 days prematurely. Retailer it in an hermetic container within the fridge till prepared to make use of.
Drain the Eggplant
The eggplant shall be very watery after roasting, so the following step is draining its extra liquid.
When it’s cool sufficient to deal with, peel off and discard the pores and skin. As you’re employed, take away any giant clumps of seeds.
Place the eggplant flesh in a advantageous mesh strainer set over a bowl and let it stand for 20 minutes.
Discard any liquid that swimming pools within the bowl, and switch the eggplant flesh to a meals processor.
Mix and Season to Style
Subsequent, mix up the dip. Historically, baba ganoush is combined collectively with out a meals processor. Nonetheless, I like mine silky {smooth}. I discover that the simplest strategy to obtain this texture is with a couple of fast pulses within the meals processor.
Add the tahini, lemon juice, garlic, olive oil, and salt to the meals processor with the eggplant. Pulse till {smooth} and season to style with extra lemon and salt as desired.
- Tip: Add a pinch of smoked paprika for smokier baba ganoush.
Chill till you’re able to serve. Then, devour with pita and contemporary veggies!
What to Serve with Baba Ganoush
I like to serve baba ganoush as an appetizer or snack. I garnish it with a drizzle of olive oil, chopped parsley, purple pepper flakes, and a pinch of smoked paprika. Then, I set it out with pita bread (or pita chips) and crisp veggies like peppers and cucumber slices for dipping.
For a bigger appetizer unfold, add it to a mezze platter. It could go nicely with different dips like hummus or tzatziki, small bites like olives or feta, tabbouleh or Greek salad, and/or falafel.
Retailer
Retailer baba ganoush in an hermetic container within the fridge for as much as 4 days. I like to maintain it available for snacking or make it forward for events and gatherings.
Extra Favourite Dip Recipes
Should you love this recipe, strive one in all these dips or spreads subsequent:
Baba Ganoush
Serves 4
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Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or till they’re mushy and collapse to the contact. Take away from the oven and put aside.
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As soon as cool to the contact, peel the pores and skin from the eggplants, eradicating any huge clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to take away extra water.
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Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a meals processor and pulse till {smooth}.
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Switch the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and purple pepper flakes, if utilizing. Serve with pita and veggies.
Observe: For a extra conventional, smokier baba ganoush, cook dinner the eggplant on the grill (no foil), till the eggplant could be very mushy and charred throughout. Take away the charred pores and skin and proceed with the recipe directions.
