Description
Smoky, Tangy Baba Ghanouj is a creamy Middle Eastern eggplant dip made with roasted eggplant, tahini, lemon juice, garlic, and olive oil. Deeply smoky, bright, and velvety, it’s perfect as a dip, spread, or mezze dish.
Ingredients
- 2 large eggplants (about 2–2½ pounds total)
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 2 cloves garlic, finely minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground cumin
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon pomegranate seeds (optional, for garnish)
- Extra olive oil for drizzling
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pierce eggplants several times with a fork and place on the baking sheet.
- Roast for 35–45 minutes, turning once, until very soft. Broil 3–5 minutes for extra char if desired.
- Cool 10 minutes, then scoop flesh into a colander and drain 10–15 minutes.
- Mash eggplant with a fork for rustic texture or blend for smooth consistency.
- Add tahini, lemon juice, olive oil, garlic, salt, and cumin. Mix until creamy.
- Taste and adjust seasoning.
- Transfer to serving bowl, drizzle with olive oil, and garnish with parsley and pomegranate seeds.
- Serve at room temperature with pita or vegetables.
Notes
- Draining the eggplant prevents watery dip.
- Grilling over open flame enhances smoky flavor.
- Tastes better after chilling for a few hours.
- Freezing not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (about 1/6 recipe)
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
