Baba ganoush is a delicious dip made from roasted eggplants, tahini, garlic, lemon juice and spices. It’s a popular appetizer in many Middle Eastern cuisines, and it’s easy to make at home with a few simple steps. Here’s how to make authentic baba ganoush from scratch:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut two large eggplants in half and score the flesh with a knife. Drizzle with olive oil and salt and place them cut side down on the prepared baking sheet. Roast for 25 to 35 minutes, or until the eggplants are soft and charred.
- Let the eggplants cool slightly, then scoop out the flesh and transfer it to a colander. Press gently with a spoon to squeeze out some of the excess liquid. You should have about 2 cups of roasted eggplant pulp.
- In a food processor, combine the roasted eggplant, 1/4 cup of tahini, 2 to 3 cloves of garlic, 3 tablespoons of lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of cumin and a pinch of smoked paprika. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning if necessary.
- Transfer the baba ganoush to a serving bowl and drizzle with more olive oil. Sprinkle with chopped parsley, pomegranate seeds, toasted sesame seeds or pine nuts if desired. Serve with warm pita bread, fresh vegetables or crackers. Enjoy!
