Prep Time:
60 minutes
Baba Ganoush is a traditional Middle Eastern dish made with aubergine (eggplant), tahini, and spices. It’s a delicious and nutritious dip that you can serve with corn chips, pita bread, or take with to a picnic. Eggplants are a great source of vitamin B, vitamin E, and fiber. Tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium, and iron and olive oil is a heart-healthy fat. Baba ganoush is a great addition to a healthy diet and is full of natural flavors.
You don’t need a grill for this baba ganoush recipe. I roasted my eggplants and they turned out great. If you prefer to grill your eggplants, you are welcome. To make up for the grilled flavor, I’ve halved the eggplants and roasted them cut-side down in extra virgin olive oil for caramelized deliciousness.
Servings:
6 servings
Ingredients
Method
Preheat the oven to 220°C and prepare a flat baking tray with about 4 tablespoons of olive oil.
Halve the eggplants lengthwise and place them in the prepared pan with the halved sides down into the olive oil.
Roast the eggplants until the interior is very tender throughout and the skin is collapsing about 40 to 45 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a spoon, leaving the skin behind. Discard the skins.
Transfer the flesh to a mesh strainer that is placed over a mixing bowl. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and stir/shake the eggplant to release some more moisture. Discard all of the eggplant drippings.
Place the creamy insides of the eggplants into your food processor and add the garlic, lemon juice, tahini, olive oil, 1 teaspoon of salt, cumin, and paprika, and process until smooth. Taste and add more salt and pepper, if needed.
For the best flavor, let the baba ganoush rest in your fridge for at least 1 hour before serving. Garnish with olive oil, fresh parsley, or sesame seeds if desired.