Description
Smoky, creamy Baba Ganoush made with roasted eggplant, tahini, lemon, and garlic. This Middle Eastern dip is perfect with pita, veggies, or as a flavorful spread.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup tahini
- 1–2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Optional: paprika and chopped parsley for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
- Prick eggplants with a fork and roast whole for 35–40 minutes until soft and collapsed.
- Let cool, then slice open and scoop flesh into a fine mesh strainer. Drain for 10–15 minutes.
- Transfer to a mixing bowl. Add tahini, lemon juice, garlic, salt, and olive oil.
- Mix with a fork or whisk until creamy but slightly rustic in texture. Adjust seasoning to taste.
- Transfer to serving dish and garnish with olive oil, paprika, and parsley if desired.
- Serve with pita bread, chips, or fresh vegetables.
Notes
- For extra smokiness, roast the eggplant over a grill or gas flame before baking.
- Let dip chill for 30 minutes for deeper flavor.
- Use good quality tahini for best results.
- Drain roasted eggplant well to avoid watery dip.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg