Description
This classic Lebanese Baba Ganoush recipe features roasted eggplants blended with tahini, garlic, and lemon juice to create a creamy, smoky dip perfect for serving with pita bread or fresh vegetables. The slow roasting of the eggplants enhances their natural sweetness and delivers a rich, caramelized flavor.
Ingredients
Scale
Ingredients
- 2 medium eggplants (about 500g)
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt to taste
- Pomegranate seeds (optional, for garnish)
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly with a knife. Drizzle 2 tablespoons of olive oil over the cut sides and sprinkle with salt. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper or foil.
- Roast Eggplants: Roast the eggplants in the preheated oven for 30 to 40 minutes until they are tender and caramelized on the surface. Remove from the oven and allow them to cool slightly so you can handle them safely.
- Scoop and Blend: Once cooled enough to handle, scoop out the soft flesh of the eggplants into a mixing bowl. Add the tahini, minced garlic, lemon juice, olive oil, and salt. Blend all ingredients until smooth using an immersion blender or a food processor for a creamy consistency.
- Garnish and Serve: Transfer the Baba Ganoush into a serving bowl. Drizzle with additional olive oil and garnish with pomegranate seeds or fresh herbs if desired to add color and a touch of sweetness.
- Serve: Serve the Baba Ganoush warm or at room temperature with pita bread, crisp vegetables, or crackers for a delicious appetizer or snack.
Notes
- For a smokier flavor, the eggplants can be grilled over charcoal or gas flame instead of oven roasted.
- Adjust the garlic and lemon juice quantities to suit your taste preferences.
- Pomegranate seeds add a nice crunch and burst of tartness but are optional.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Bring Baba Ganoush to room temperature before serving for the best flavor.
