This simple baba ganoush recipe is smoky, savory, and creamy. Made with eggplant, tahini, garlic, and lemon, it is a scrumptious dip for pita and veggies.
Have you ever attempted baba ganoush? When you like hummus, I’ve a sense you’ll love this Mediterranean eggplant dip too. Made with grilled or roasted eggplant, tahini, garlic, and lemon, it’s creamy, smoky, nutty, and vivid.
I’m sharing my simple baba ganoush recipe underneath. It pairs completely with crisp veggies and pita bread, however I adore it such a lot that I’ve additionally been identified to devour it immediately off a spoon. I am hoping you revel in it too!
What’s baba ganoush?
Baba ganoush is a Heart Japanese dip comprised of roasted or grilled eggplant, tahini, lemon juice, and garlic.
Grilling or roasting the eggplant imparts the dip with wealthy, smoky taste, and the comfortable eggplant flesh provides it a silky, creamy texture.
It’s a must-try dish. Learn to make it with this recipe!
Methods to Make Baba Ganoush
This baba ganoush recipe is inconspicuous to make. It begins with 6 elementary components:
Baba Ganoush Elements
- Eggplant – You’ll roast or grill it to create the dip’s smoky base. I like to recommend the use of 2 medium eggplants to make this recipe. They’ll prepare dinner extra temporarily than 1 huge eggplant would.
- Tahini – This sesame seed paste makes the dip wealthy and creamy. Make sure to use good-quality tahini on this recipe. As it has so few components, the tahini’s taste truly comes via. I love Cedar’s, Soom, and Seed + Mill. Each and every of those manufacturers has an ultra-smooth texture and nutty—now not sour—taste.
- Lemon juice – For brightness.
- Olive oil – It makes the baba ganoush wealthy and gentle.
- Garlic – It provides sharp, savory taste.
- And sea salt – To make the entire flavors pop!
To find all the recipe with measurements underneath.
Grill or Bake the Eggplant
Step one on this recipe is grilling or roasting the eggplant.
- To roast the eggplant, pierce every one a couple of occasions with a knife or fork and wrap it in foil. Roast at 400°F till very cushy and collapsing, 50 to 60 mins.
- To grill the eggplant, pierce every one a couple of occasions with a knife or fork. Position immediately on a grill over prime warmth. Cook dinner, rotating the eggplants as they char, till they’re very cushy and charred in every single place.
Take away from the oven or grill and put aside to chill to room temperature.
- Tip: You’ll be able to prepare dinner the eggplant as much as 2 days prematurely. Retailer it in an hermetic container within the refrigerator till able to make use of.
Drain the Eggplant
The eggplant will likely be very watery after roasting, so your next step is draining its extra liquid.
When it’s cool sufficient to take care of, peel off and discard the surface. As you’re employed, take away any huge clumps of seeds.
Position the eggplant flesh in a advantageous mesh strainer set over a bowl and let it stand for 20 mins.
Discard any liquid that swimming pools within the bowl, and switch the eggplant flesh to a meals processor.
Mix and Season to Style
Subsequent, mix up the dip. Historically, baba ganoush is blended in combination with out a meals processor. Alternatively, I love mine silky gentle. I to find that the best way to reach this texture is with a couple of fast pulses within the meals processor.
Upload the tahini, lemon juice, garlic, olive oil, and salt to the meals processor with the eggplant. Pulse till gentle and season to style with extra lemon and salt as desired.
- Tip: Upload a pinch of smoked paprika for smokier baba ganoush.
Sit back till you’re able to serve. Then, eat with pita and recent veggies!
What to Serve with Baba Ganoush
I like to serve baba ganoush as an appetizer or snack. I garnish it with a drizzle of olive oil, chopped parsley, purple pepper flakes, and a pinch of smoked paprika. Then, I set it out with pita bread (or pita chips) and crisp veggies like peppers and cucumber slices for dipping.
For a bigger appetizer unfold, upload it to a mezze platter. It might move smartly with different dips like hummus or tzatziki, small bites like olives or feta, tabbouleh or Greek salad, and/or falafel.
Methods to Retailer
Retailer baba ganoush in an hermetic container within the fridge for as much as 4 days. I like to stay it available for snacking or make it forward for events and gatherings.
Extra Favourite Dip Recipes
When you love this recipe, attempt any such dips or spreads subsequent:
Baba Ganoush
Serves 4
Save you your display screen from going darkish
-
Preheat the oven to 400°F and wrap the eggplants in foil. Roast for fifty to 60 mins, or till they’re cushy and cave in to touch. Take away from the oven and put aside.
-
As soon as cool to touch, peel the surface from the eggplants, getting rid of any giant clumps of seeds. Position the flesh in a strainer set over a bowl and let stand for 20 mins to take away extra water.
-
Position the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a meals processor and pulse till gentle.
-
Switch the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and purple pepper flakes, if the use of. Serve with pita and veggies.
Notice: For a extra conventional, smokier baba ganoush, prepare dinner the eggplant at the grill (no foil), till the eggplant could be very cushy and charred in every single place. Take away the charred pores and skin and proceed with the recipe directions.