Serves 6
55 min
The Best Baba Ganoush
Recipe GLPR2a60d088577ee7
A silky, roasted eggplant dip infused with garlic, tahini, and fresh lemon juice. This classic Middle Eastern appetizer is naturally vegan and bursting with smoky, creamy flavor. Perfect served with pita bread or fresh vegetables.
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Ingredients
3 medium Italian eggplants (about 2 pounds total)
3 medium cloves garlic, minced
2 tablespoons fresh lemon juice, plus more as desired
3 tablespoons tahini
1/3 cup extra-virgin olive oil, plus more for serving
1/4 cup fresh parsley leaves, chopped
Kosher salt to taste
Directions
Preheat your oven to 425°F. Wash the eggplants and prick each one several times with a fork to prevent them from bursting. Place them directly on the oven rack and roast until the skin is charred and collapsed, about 40-45 minutes.
Remove the roasted eggplants from the oven and let them cool slightly until you can handle them comfortably. Once cool, carefully peel away the charred skin and discard it. Scoop the soft eggplant flesh into a fine-mesh strainer or cheesecloth-lined colander and let it drain for 5-10 minutes to remove excess moisture.
Transfer the drained eggplant to a food processor along with the minced garlic, tahini, and 2 tablespoons of lemon juice. Pulse until the mixture begins to break down, then slowly drizzle in the olive oil while blending until you reach a smooth, creamy consistency with a slight texture.
Taste the baba ganoush and adjust the seasonings by adding more lemon juice for brightness or salt to enhance the flavors. Transfer to a serving bowl and create a shallow well in the center with the back of a spoon.
Drizzle additional olive oil over the top and garnish with the fresh chopped parsley. Serve immediately or chill until ready to serve. This dip pairs wonderfully with pita bread, fresh vegetable sticks, or crackers.
