Baba Ganoush Recipe
This creamy, smoky Baba Ganoush Recipe brings a taste of the Middle Eastern sunshine to your table in under an hour—no oven required and brimming with healthy twists.
Ingredients
- 2 medium globe eggplants about 2 pounds total, firm and heavy with smooth skin
- 3 tablespoons tahini Soom or Seed + Mill recommended for creaminess
- 2 tablespoons extra-virgin olive oil Bariani or Colavita recommended
- 1 large clove garlic fresh, smashed (avoid jarred)
- 1 large lemon juice about 3 tablespoons
- 1/2 teaspoon fine sea salt adjust to taste
- Pinch ground cumin optional, adds warmth
- fresh parsley leaves chopped, for garnish
- pomegranate arils or paprika, for pop of color
Instructions
- Rinse and pierce eggplants, then char under the broiler or over a gas flame until skin is deeply blackened and flesh is very soft.
- Let the eggplants cool and drain for 10 minutes, then peel off charred skin and scoop out flesh.
- Combine eggplant flesh in a food processor with tahini, olive oil, garlic, lemon juice, salt, and cumin. Pulse to desired texture.
- Taste and adjust seasoning; chill the dip in the refrigerator for at least 15 minutes to meld flavors.
- Drizzle with olive oil, sprinkle with parsley and pomegranate arils or paprika, and serve with warm pita or veggies.
Notes
If tahini is too thick, stir in warm water to adjust consistency. Store leftovers in the fridge for up to 3 days for deeper flavors.
Nutrition
Calories: 80kcal
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