Description
Lebanese Baba Ganoush is a creamy and smoky eggplant dip made by roasting eggplants and blending them with tahini, garlic, lemon juice, and olive oil. This flavorful Middle Eastern appetizer is garnished with pomegranate seeds for a burst of freshness and pairs perfectly with pita bread or crunchy vegetables.
Ingredients
Scale
Eggplants
- 2 medium eggplants (about 500g)
For the Dip
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt to taste
Garnish (Optional)
- Pomegranate seeds
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly to allow even roasting. Drizzle extra-virgin olive oil over the cut sides and sprinkle with salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper or foil.
- Roast Eggplants: Roast the eggplants in the preheated oven for 30-40 minutes until the flesh is tender, caramelized, and slightly charred. Remove from the oven and allow them to cool slightly to handle.
- Scoop and Blend: Once cooled, scoop out the soft flesh from the eggplants into a mixing bowl. Add the tahini, minced garlic, lemon juice, 2 tablespoons of olive oil, and salt to taste. Blend the mixture until smooth using an immersion blender or food processor, adjusting seasoning as needed.
- Serve and Garnish: Transfer the smooth baba ganoush to a serving bowl. Drizzle with additional olive oil and sprinkle with pomegranate seeds or fresh herbs if desired for added texture and flavor.
- Enjoy: Serve your baba ganoush with warm pita bread, pita chips, or fresh crunchy vegetables for dipping.
Notes
- Roasting the eggplants until caramelized enhances the smoky flavor characteristic of baba ganoush.
- For a smokier taste, you can char the eggplants directly on a gas flame before roasting.
- Pomegranate seeds add a lovely burst of color and tartness but can be omitted if unavailable.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the garlic and lemon juice amounts to suit your taste preferences.
