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Baba Ganoush

Baba Ganoush
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Baba Ganoush is a classic Middle Eastern dip featuring a creamy texture and authentic smoky flavor. Made from roasted eggplants blended with tahini, garlic, lemon juice, and olive oil, it serves as a versatile and healthy appetizer or spread that’s quick to prepare and perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 medium-sized firm eggplants
  • 3 tablespoons tahini
  • 2–3 fresh garlic cloves, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 teaspoon salt, or to taste

Optional Ingredients

  • ¼ teaspoon smoked paprika (for extra smoky flavor)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Optional Variations

  • Pinch of cayenne pepper or chili flakes (for a spicy kick)
  • 1 tablespoon fresh mint or cilantro, chopped (for herbed twist)
  • ½ cup roasted red peppers, blended in (for sweetness and color)
  • 1 tablespoon Greek yogurt (for extra creaminess and tang)

Instructions

  1. Roast the Eggplants: Prick the eggplants several times with a fork to prevent bursting during cooking. Roast them directly over an open flame, on a grill, or in a preheated oven at 450°F (230°C) for 30-40 minutes, until the skin is charred and the flesh is soft.
  2. Let Cool and Peel: Allow the eggplants to cool enough to handle. Carefully peel off the burnt skin, taking care to keep the smoky essence intact by leaving the soft flesh.
  3. Blend the Ingredients: Transfer the eggplant flesh to a food processor or mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, and salt. Blend or mash until smooth and creamy but still retaining some texture.
  4. Adjust Seasoning: Taste the Baba Ganoush and add more lemon juice, garlic, or salt as desired. For an additional smoky flair, sprinkle in smoked paprika and mix well.
  5. Serve and Garnish: Drizzle with extra olive oil and garnish with chopped parsley or optional herbs and spices. Serve immediately or chill to allow flavors to meld before serving.

Notes

  • Roast the eggplants instead of boiling to develop the signature smoky flavor.
  • Use high-quality tahini for a richer texture and taste.
  • If the eggplants release too much liquid, gently strain to avoid a watery dip.
  • Adjust the garlic quantity according to your taste preference for mild or bold flavor.
  • Letting Baba Ganoush rest for an hour enhances the melding of flavors.

Nutrition

Keywords: Baba Ganoush, Middle Eastern dip, eggplant dip, smoky dip, tahini, vegan appetizer, gluten free

Find it online: https://lillysplate.com/baba-ganoush/