loveandlemons5.0
Baba Ganoush
Baba ganoush (also spelled baba ghanoush or baba ganouj) is a creamy, smoky eggplant dip. I love to make it with this simple recipe. Add it to a mezze platter with other Middle Eastern or Mediterranean dishes, or enjoy it as a snack with pita and veggies.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●strainer
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to ⏱️ 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
medium eggplants, pierced with a knife or fork2
2
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for ⏱️ 20 minutes to remove excess water.
medium eggplants, pierced with a knife or fork2
3
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
fresh lemon juice3 tablespoons
4
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Smoked paprikaRed pepper flakes, optionalVeggies, for serving
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