Baba Ganoush
Recipe GLPR06e42de0b916ce
A silky Middle Eastern eggplant dip made from roasted eggplants blended with tahini, garlic, and lemon juice. This creamy, smoky spread is perfect served with warm pita bread, crackers, or fresh vegetables for dipping.
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Ingredients
3 medium eggplants
1/2 cup tahini
3 cloves garlic, minced
3 tablespoons fresh lemon juice
1 1/4 teaspoons coarse salt
1/8 teaspoon chile powder
1 tablespoon olive oil, plus extra for drizzling
1/2 bunch fresh flat-leaf parsley or cilantro leaves, for garnish
Directions
Preheat your oven to 375°F (190°C).
Prick each eggplant several times with a fork to prevent bursting. If you have a gas stove, carefully hold each eggplant directly over the flame using tongs or a fork, rotating constantly until the skin is uniformly charred and blackened all over. This adds a smoky flavor to the dip. If you don't have a gas stove, you may char them under the broiler, or skip this step.
Place the eggplants on a baking sheet and roast in the preheated oven for 20 to 30 minutes, until they are completely soft and collapse easily. Pierce with a paring knife—there should be no resistance.
Remove the eggplants from the oven and allow them to cool until they can be handled comfortably.
Halve each cooled eggplant and scoop out the tender pulp with a spoon, discarding the charred skin.
Transfer the eggplant pulp to a blender or food processor. Add the tahini, minced garlic, lemon juice, coarse salt, chile powder, and olive oil.
Blend until completely smooth and creamy, scraping down the sides as needed.
Taste and adjust the seasoning with additional salt and lemon juice if desired.
Transfer to a serving dish, drizzle with extra olive oil, and garnish with fresh parsley or cilantro. Serve with warm pita bread, crackers, sliced baguette, or toasted pita chips for dipping.
