Baba Ganoush

Baba Ganoush is a classic Middle Eastern dish that combines the smoky flavors of roasted eggplant with the tanginess of tahini and lemon. Perfect as a dip or a spread, it boasts a creamy texture that rivals even the best Mediterranean restaurants. Follow this simple recipe to bring this beloved dish into your own kitchen and impress your family and friends.

Ingredients

🍆 2 large eggplants
🫒 4 tablespoons olive oil (to drizzle on eggplant before roasting)
🧄 2 cloves garlic, minced
🍋 The juice of one lemon
🥄 1/4 cup tahini
🧂 1 teaspoon salt
🥄 2 heaping tablespoons plain yogurt (Greek preferred)
🫒 1/4 cup extra virgin olive oil
🫒 Extra virgin olive oil for garnish
🌿 Sumac for garnish
🌿 Parsley for garnish

Instructions

1- Prepare the Eggplants:

Cut the eggplants in half lengthwise.
Drizzle the cut sides with olive oil.
Place them cut side down on a baking sheet.

2- Roast the Eggplants:

Preheat your oven to 400°F (200°C).
Roast the eggplants for about 45 minutes, or until they are soft and the skin is slightly charred.

3- Prepare the Dressing:

Whisk together the minced garlic, lemon juice, tahini, salt, yogurt, and 1/4 cup of extra virgin olive oil in a bowl.
Set aside.

4- Process the Eggplants:

Once the eggplants are out of the oven, let them cool for a few minutes.
Flip the eggplants over and use a spoon to scoop out the flesh, discarding the skin.
Chop the eggplant flesh into smaller pieces.

5- Combine:

Add the chopped eggplant to the tahini dressing mixture.
Stir everything together until well combined and creamy.

6- Serve:

Transfer the baba ganoush to a serving dish or bowl.
Drizzle generously with extra virgin olive oil and garnish with a sprinkle of sumac and freshly chopped parsley.
Enjoy as a dip with bread or vegetables.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: Approximately 220 per serving
Proteins: 3g
Fats: 20g
Carbohydrates: 10g
Equipment: Knife, baking sheet, bowl, whisk, spoon