Baba Ghanoush
Thisdip is made from roasted eggplant, tahini, lemon juice, and garlic, oftenserved with pita bread or vegetables.
Equipment
- Food Processor or Blender
Ingredients
- 2 large eggplants
- 3 cloves garlic minced
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and place them cut-side down on a baking sheet lined with parchment paper.
- Roast the eggplants in the oven for 35-40 minutes or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool to room temperature.
- Peel off the skin and discard it, then chop the flesh into small pieces.
- In a food processor or blender, combine the eggplant, garlic, tahini, lemon juice, and olive oil. Pulse until smooth.
- Season with salt and pepper to taste.
- Transfer the Baba Ghanoush to a serving dish and garnish with chopped parsley.
- Serve with pita bread or vegetables for dipping.
Notes
Use freshly made tahini to take this recipe over the top!
Choose the Right Eggplant: Choose eggplants that are firm, shiny, and heavy for their size. Avoid eggplants that are wrinkled, discolored, or soft.
Roasting the Eggplant: To get the perfect smoky flavor in your Baba Ghanoush, roast the eggplant over an open flame, on a grill, or in the oven until the skin is charred and the flesh is soft. This will give the dip a smoky flavor that is characteristic of traditional Baba Ghanoush.
Removing the Skin: Once the eggplant is roasted, allow it to cool for a few minutes before peeling off the skin. Removing the skin while it's still warm can be difficult and messy.
Drain the Eggplant: After you've mashed the eggplant, allow it to drain for a few minutes to remove any excess water. This will help give the Baba Ghanoush a creamy and smooth texture.
Adjust the Seasonings: Taste your Baba Ghanoush and adjust the seasoning to your liking. If you prefer a stronger garlic flavor, add more garlic. If you like it spicy, add some chili flakes or cayenne pepper.
Serve Chilled: Baba Ghanoush is best served chilled, so refrigerate it for at least an hour before serving. This will allow the flavors to meld together and give it a smooth, creamy texture.