The Best Baba Ganoush Recipe
A classic Middle Eastern dip made from roasted eggplants blended with garlic, tahini, lemon juice, and fresh mint, creating a creamy and flavorful baba ganoush perfect as an appetizer or side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Eggplant
- 3 large eggplants
For the Dip
- 1 garlic clove, crushed
- 2 tablespoons tahini
- 1/2 lemon, juiced
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 2 tablespoons fresh mint, chopped
- Salt and pepper, to taste
Instructions
- Roast the Eggplants: Cut the eggplants in halves and place them cut side down in a baking tray. Drizzle olive oil on top and sprinkle with salt. Roast in a preheated oven at 200°C (392°F) for 30 to 45 minutes until the eggplants are tender and have begun to collapse.
- Drain Excess Water: Using a spoon, scoop out the soft eggplant flesh and place it in a strainer for 10 minutes to remove excess water content for a thicker dip.
- Prepare the Baba Ganoush: Chop the eggplant flesh into small pieces using scissors or a knife. Add the crushed garlic, tahini, lemon juice, olive oil, chopped mint, salt, and pepper. Mix thoroughly with a fork until all ingredients are well combined. Taste and adjust seasoning if necessary.
Notes
- Make sure the eggplants are fully roasted and soft for the best texture.
- Draining the eggplant is key to avoid a watery dip.
- Feel free to add smoked paprika or cumin for additional flavor.
- Serve chilled or at room temperature with pita bread, crackers, or fresh vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Baba Ganoush, eggplant dip, Middle Eastern appetizer, roasted eggplant, tahini dip, healthy dip
Find it online: https://foodarohub.com/the-best-baba-ganoush-recipe/
