Easy Baba Ganoush
This homemade baba ganoush is the best creamy dip made from roasted aubergine. No tahini required, no food processor needed, and perfect for any mezze platter!
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INGREDIENTS
- 2 medium Italian eggplants, about 1 pounds
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice
- ¼ cup tahini
- ¼ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 1 ½ tablespoons chopped fresh flat-leaf parsley
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- pinch of smoked paprika, for garnish
INSTRUCTIONS
- Preheat the oven: Set your oven to 450°F and move the rack to the upper third. Line a large baking sheet with parchment paper to keep the eggplant from sticking.
- Prep the eggplant: Slice the eggplants in half lengthwise. Brush the cut sides lightly with olive oil and place them cut-side down on the baking sheet.2 medium Italian eggplants
- Roast: Roast for 35–40 minutes, or until the inside is very soft and the skins look wrinkled and collapsed. If you're using one large eggplant instead of two medium, it might take a little longer.
- Cool and scoop: Let the eggplant cool for a few minutes. Flip them over and scoop out the soft flesh using a spoon. Discard the skins.
- Drain moisture: Place the scooped eggplant in a mesh strainer over a bowl. Let it sit for a few minutes to drain, stirring gently to release extra liquid. Discard the drippings.
- Mash and mix: Transfer the eggplant to a clean bowl. Add garlic and lemon juice, then mash with a fork until mostly smooth. Stir in tahini, then slowly drizzle in olive oil while mixing until it becomes pale and creamy.2 medium cloves of garlic, 2 tablespoons lemon juice, ¼ cup tahini, ¼ cup extra-virgin olive oil
- Season: Stir in chopped parsley, salt, and cumin. Taste and adjust with more salt or lemon juice if needed.¾ teaspoon salt, ¼ teaspoon ground cumin, 1 ½ tablespoons chopped fresh flat-leaf parsley
- Serve: Spoon the baba ganoush into a serving bowl. Drizzle with olive oil and sprinkle with a bit of parsley and smoked paprika. Serve with pita, crackers, or raw veggies—or use it as a sandwich spread!pinch of smoked paprika
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 180kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 298mgPotassium: 406mgFiber: 5gSugar: 6gVitamin A: 43IUVitamin C: 6mgCalcium: 31mgIron: 1mg
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