Description
This easy Baba Ganoush is a creamy, smoky Mediterranean dip made with roasted eggplant, tahini, garlic, and fresh lemon juice. Smooth, bold, and full of flavor, it’s perfect for serving with warm pita, fresh veggies, or as part of a beautiful mezze spread.
Ingredients
2 medium eggplants
¼ cup tahini
3 tablespoons extra-virgin olive oil (plus more for garnish)
2 tablespoons fresh lemon juice
2 cloves garlic
½ teaspoon salt
Chopped fresh parsley (for garnish)
Smoked paprika (for garnish)
Instructions
Preheat oven to 425°F. Pierce eggplants all over with a fork.
Wrap eggplants in foil and place on a baking sheet. Roast for 50–70 minutes, until very tender.
Remove from oven and let cool until safe to handle. Peel off skin and discard. Remove large seed clusters if needed.
Place eggplant flesh in a strainer over a bowl. Press gently to remove excess liquid. Discard liquid.
Add eggplant, tahini, olive oil, lemon juice, garlic, and salt to a food processor. Pulse until smooth and creamy.
Transfer to a serving dish. Drizzle with olive oil and garnish with parsley and smoked paprika. Serve with pita or vegetables.
Notes
For deeper smoky flavor, grill the eggplant instead of roasting.
If the dip tastes too strong from raw garlic, let it chill for 1 hour before serving.
Store in an airtight container in the refrigerator for up to 4 days.
Texture thickens slightly after chilling. Stir before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about ¼ cup)
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg