Delish Baba Ghanoush Recipe

Smoky, creamy baba ghanoush made with roasted eggplant, tahini, lemon, and garlic. A classic Middle Eastern dip that’s perfect with warm pita or crisp veggies.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: 6

Calories: 120kcal

Ingredients

Main Ingredients

▢ 2 large eggplants about 2 to 2.5 lb total
▢ 0.25 cup tahini
▢ 2 tablespoons fresh lemon juice about 1 lemon
▢ 2 cloves garlic minced
▢ 0.75 teaspoon kosher salt plus more to taste
▢ 0.5 teaspoon ground cumin
▢ 2 tablespoons extra-virgin olive oil plus more for serving
▢ 2 tablespoons fresh parsley chopped, for garnish
▢ 0.25 teaspoon smoked paprika optional, for garnish

Instructions

Preparation Steps

Heat the broiler to high (or a grill to medium-high). Prick eggplants a few times with a fork, place on a foil-lined sheet pan, and broil, turning every 8 to 10 minutes, until skins are charred and the eggplants collapse, 25 to 35 minutes.
Transfer hot eggplants to a bowl and cover for 10 minutes to steam. When cool enough to handle, peel off and discard the skins. Place flesh in a colander set over the sink and let drain 10 minutes to remove excess moisture.
Finely chop the drained eggplant or mash with a fork in a mixing bowl until mostly smooth with a little texture.
Add tahini, lemon juice, minced garlic, salt, and cumin. Stir vigorously until creamy and well combined, then slowly mix in the olive oil. Taste and adjust lemon and salt as desired.
Transfer to a serving bowl. Swirl the top, drizzle with a little olive oil, and garnish with parsley and a pinch of smoked paprika. Serve with warm pita, pita chips, or fresh vegetables.

Notes

For extra smoky flavor, grill the eggplants over open flame or add a drop of liquid smoke. A food processor can be used for a smoother dip, but pulse gently to avoid making it runny.

Nutrition