The Best Baba Ganoush Recipe
Recipe GLPRe96c794a6ec57f
A silky, smoky roasted eggplant dip infused with tahini, garlic, and bright lemon juice. This beloved Middle Eastern classic is vegan, naturally dairy-free, and perfect for serving with pita bread, crackers, or fresh vegetables as a starter or side dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
2 tablespoons lemon juice from 1 lemon, plus more as desired
3 medium cloves garlic, minced
3 tablespoons tahini
1/3 cup extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
Kosher salt, to taste
Directions
Preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet and roast for 35-40 minutes, until the skin is deeply charred and the flesh is very soft when pierced with a fork. The eggplants should collapse slightly when fully cooked.
Remove the roasted eggplants from the oven and let cool for 5-10 minutes until safe to handle. Cut each eggplant in half lengthwise and scoop out the soft flesh with a spoon, discarding the charred skin. Transfer the eggplant flesh to a colander and drain for a few minutes to release excess moisture.
Place the drained eggplant flesh in a food processor. Add the tahini, minced garlic, and lemon juice, then pulse until the mixture reaches a smooth, creamy consistency with a slight rustic texture.
With the food processor running, slowly drizzle in the extra-virgin olive oil until fully incorporated and the dip reaches your desired consistency.
Season the baba ganoush with kosher salt and additional lemon juice to taste. Transfer to a serving bowl and drizzle with a little extra olive oil on top. Garnish generously with the chopped fresh parsley.
Serve the baba ganoush at room temperature or chilled with pita bread, crackers, or fresh vegetables for dipping.
