Baba Ganoush is a classic Middle Eastern dip that is creamy, smoky, and full of flavor. Made with roasted eggplant, tahini, garlic, and lemon juice, this dish is not only delicious but also easy to make. Whether you’re hosting a party or looking for a healthy snack, Baba Ganoush is the perfect choice.
Why You’ll Love This Recipe?
- Great Flavors: The combination of roasted eggplant, tahini, and garlic creates a rich and savory taste that is truly addictive.
- Quick Prep Time: With just a few simple ingredients and minimal cooking required, you can whip up this dish in no time.
- Perfect for Meal Prep: Baba Ganoush can be made ahead of time and stored in the fridge for a few days, making it a convenient option for meal prep.
Ingredient Notes:
- Medium eggplants: Roasted eggplant gives Baba Ganoush its creamy texture and smoky flavor.
- Tahini: Adds nuttiness and richness to the dip.
- Fresh lemon juice: Provides a hint of acidity to balance out the flavors.
- Extra-virgin olive oil: Adds a luxurious touch and helps to blend all the ingredients together.
- Garlic cloves: Infuse the dip with a subtle garlic flavor.
- Sea salt: Enhances the overall taste of the dish.
- Fresh parsley: Adds a pop of freshness and color.
- Smoked paprika: Gives the dip a smoky aroma.
- Red pepper flakes (optional): Adds a bit of heat for those who like a spicy kick.
- Pita bread and veggies for serving: Perfect accompaniments for dipping.
Step-by-Step Instructions:
- Preheat the oven to 400°F. Pierce the eggplants with a knife or fork and roast them on a baking sheet for 45-50 minutes until they are soft and collapsed.
- Let the eggplants cool, then peel off the skin and discard it.
- In a food processor, combine the roasted eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt. Blend until smooth.
- Transfer the dip to a serving bowl and top with chopped parsley, a drizzle of olive oil, smoked paprika, and red pepper flakes.
- Serve with pita bread and veggies for dipping.
Helpful Tips:
- For a smoother texture, peel the roasted eggplants before blending.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can customize the dip by adding roasted bell peppers or roasted tomatoes for extra flavor.
Expert Tips for the Best Results:
- To enhance the smoky flavor, char the eggplants over an open flame before roasting them in the oven.
- Use high-quality tahini for a creamier and richer dip.
- Garnish with a sprinkle of sumac for an extra tangy kick.
Serving Suggestions:
Baba Ganoush pairs perfectly with fresh veggies like cucumbers, bell peppers, and cherry tomatoes. You can also serve it with warm pita bread, olives, and feta cheese for a Mediterranean-inspired platter.
Storage and Reheating Tips:
Store Baba Ganoush in the fridge in an airtight container. To reheat, simply microwave it for a few seconds or let it come to room temperature before serving. Stir well before serving to recombine any separated ingredients.
Frequently Asked Questions:
- Can I freeze Baba Ganoush?
Yes, you can freeze Baba Ganoush for up to 3 months. Thaw it in the fridge overnight before serving. - Can I use store-bought roasted eggplant for this recipe?
While fresh roasted eggplant will yield the best flavor, you can use store-bought roasted eggplant as a shortcut. - How can I make this recipe vegan?
Simply omit the optional red pepper flakes or use a vegan-friendly substitute for the honey.
Conclusion:
Next time you’re looking for a crowd-pleasing dip or a healthy snack, give this Baba Ganoush recipe a try. Its creamy texture, smoky flavor, and easy preparation make it a versatile dish for any occasion. Don’t forget to share your feedback and enjoy!
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Baba Ganoush Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Baba Ganoush Recipe is a classic Middle Eastern dip made with roasted eggplant, tahini, lemon juice, and garlic. It’s a creamy and flavorful appetizer perfect for dipping pita bread or veggies.
Ingredients
Main Ingredients:
-
- 2 medium eggplants, pierced with a knife or fork
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves
- ½ teaspoon sea salt
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes, optional
For Serving:
- Pita bread
- Veggies
Instructions
- Roast the Eggplants: Preheat the oven to 400°F. Roast the eggplants on a baking sheet for about 45-50 minutes until they are soft and collapsed.
- Prepare the Baba Ganoush: Scoop out the flesh of the roasted eggplants and blend it with tahini, lemon juice, olive oil, garlic, and salt until smooth.
- Serve: Transfer the Baba Ganoush to a serving bowl, drizzle with olive oil, and sprinkle with parsley, smoked paprika, and red pepper flakes. Serve with pita bread and veggies.
Notes
- You can add roasted bell peppers or cumin for additional flavor.
- For a smokier taste, you can char the eggplants on a grill instead of roasting them in the oven.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg