Description
Indulge in the creamy and smoky flavors of this traditional Lebanese baba ganoush. Made with roasted eggplant, tahini, lemon juice, and garlic, this dip is perfect for spreading on pita bread or dipping with fresh vegetables. Customize with your favorite garnishes like parsley, pomegranate seeds, or toasted pine nuts.
Ingredients
Scale
Eggplant:
- 2 large eggplants (about 800 g)
Tahini Mixture:
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice
- 1–2 garlic cloves, minced
- 1 teaspoon salt
Additional:
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Optional garnishes such as chopped parsley, pomegranate seeds, or toasted pine nuts
Instructions
- Preheat and Roast Eggplants: Preheat oven to 400°F (200°C) or prepare a grill for high heat. Prick eggplants and roast or grill until charred and tender, about 35–40 minutes.
- Prepare Eggplant Flesh: Peel and drain the flesh. Mash with a fork for chunky texture or pulse in a food processor for smoother consistency.
- Mix Ingredients: Combine eggplant with tahini, lemon juice, garlic, and salt. Adjust seasoning.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish. Serve with pita bread or vegetables.
Notes
- Charring the eggplants intensifies the smoky flavor.
- Draining the flesh well ensures a thick, creamy dip.
- Flavor improves after resting for at least 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Dip
- Method: Roasting/Charring
- Cuisine: Lebanese, Middle Eastern
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 130 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
