Baba Ganoush Recipe
Introducing the ultimate Baba Ganoush recipe, a delightful Middle Eastern dip featuring the rich flavors of roasted eggplant combined with tahini, fresh lemon juice, and a drizzle of olive oil for that perfect finish.
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Ingredients
- 2 pounds eggplant
- 2 tbsp extra virgin olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove
- chopped fresh parsley
- 2 tbsp lemon juice
- 3 tablespoons tahini paste
Instructions
- 1
Use a knife to make several small slits all over the eggplant's surface. Grill the eggplant or place it under the broiler to achieve a charred exterior. If using the broiler, position the eggplant on a baking sheet lined with foil.
- 2
Whether grilling or broiling, allow the eggplant to cook for 20-25 minutes, turning it every 5 minutes until it becomes charred and blackened all over.
- 3
Once cooked, allow the eggplant to cool. Carefully scoop out the soft flesh from the skin, then chop it finely by hand or use a food processor. Discard the skin.
- 4
In a medium-sized bowl, combine tahini, lemon juice, olive oil, salt, pepper, and minced garlic, whisking until well blended.
- 5
Either finely chop the eggplant or pulse it in a small blender or food processor, then incorporate it into the tahini mixture. Adjust seasoning with additional salt if needed.
- 6
Refrigerate the mixture for a minimum of one hour to allow the flavors to develop. When ready to serve, transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.
Nutrition Information
Notes & Tips
- Refrigerate up to 4 days.