Description
Baba Ganoush is a creamy, smoky, and flavorful eggplant dip, perfect for mezze platters, appetizers, or a healthy snack. This classic Middle Eastern dish is made with roasted eggplant, tahini, garlic, lemon juice, and olive oil, creating a rich and velvety texture. Garnished with fresh parsley, sumac, or pomegranate seeds, it pairs beautifully with warm pita bread or crunchy vegetables. Enjoy this vegan and gluten-free dip during Ramadan Iftar or as a nutritious spread!
Ingredients
Instructions
1️⃣ Roast the Eggplants:
- Preheat oven to 220°C (425°F).
- Pierce eggplants with a fork and place them on a baking sheet.
- Roast for 40–50 minutes until the skin is charred and the flesh is soft.
- Alternatively, grill the eggplants over an open flame for a smokier flavor.
2️⃣ Peel & Mash:
- Let the roasted eggplants cool, then peel off the skin.
- Transfer the soft flesh to a bowl and mash with a fork until slightly chunky or smooth.
3️⃣ Mix Ingredients:
- Stir in tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika.
- Mix until well combined and creamy.
4️⃣ Garnish & Serve:
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley and sumac or pomegranate seeds.
- Serve with warm pita bread or fresh vegetables.
Notes
- For a more intense smoky flavor, char the eggplants directly over a gas flame before roasting.
- Adjust tahini and lemon juice to your taste preference for a richer or tangier flavor.
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Mezze
- Method: Roasting
- Cuisine: Middle Eastern, Arabic
