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Baba Ganoush (Eggplant Dip) Recipe

Baba Ganoush (Eggplant Dip)

A creamy, smoky Middle Eastern dip perfect for serving with pita bread or fresh vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: Middle Eastern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1-2 globe eggplants about 2 lbs
  • 3 tbsp extra virgin olive oil
  • 2-3 tbsp roasted tahini sesame paste
  • 1-2 cloves garlic finely chopped
  • 1/2 tsp ground cumin
  • 2 1/2 tbsp lemon or lime juice juice of one lemon or lime
  • salt and cayenne pepper to taste
  • 1 tbsp chopped parsley

Equipment

  • Baking Sheet
  • Aluminum Foil

Method
 

  1. Preheat oven to 400F.
  2. Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
  3. Roast for 35-40 mins or until very tender.
  4. Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl.
  5. Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish).
  6. Using a fork, mix and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.

Notes

Baba Ganoush can be made a day ahead and stored in the fridge for enhanced flavors. Garnish with a drizzle of olive oil and a sprinkle of parsley before serving.