Baba Ganoush (Middle Eastern Eggplant Dip)
Baba ganoush is a Middle Eastern eggplant dip made with tahini, lemon juice, garlic and olive oil. I think it deserves just as much buzz as hummus! It's so easy to make at home and can be used in a variety of ways. Try it and you'll see.
Servings 4
Ingredients
- 2 large eggplants approximately 400g each for a total of 800g
- 3 tablespoons tahini
- Juice of 1 small lemon approximately 2.5 tablespoons
- ½ tsp to 1 tsp salt per preference
- 1 small clove garlic crushed
- Dash of paprika
- Olive oil for topping
- Pine nuts pomegranate seeds and/or parsley for garnish (optional)
Instructions
- Start by preheating your oven to 450F
- Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape
- Place the eggplant on a foil lined baking sheet and bake for 45 minutes, or until it is really soft and can be easily pierced with a fork
- Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes
- In a bowl, mix together the eggplant flesh, tahini, salt, paprika, garlic and lemon juice and mash it will using a fork. This will create a chunky consistency. If you like it smooth, you can pulse it in a food processor or use an immersion blender.
- Adjust the baba ganoush to your liking
- Toast the pine nuts in a pan on medium heat, stirring often for 5 minutes or until golden
- Serve the baba ganoush topped with olive oil, pine nuts, pomegranate seeds and/or parsley
Notes
- Recipe yields 4 servings if served as an appetizer / dip. If it's for a main meal, it would be around 2 people.
- Raw garlic can have a strong taste, so make sure you add it only a bit at a time and adjust it per preference if you are sensitive to a strong garlic taste