Description
This classic Lebanese Baba Ganoush recipe features roasted eggplants blended with garlic, tahini, olive oil, and aromatic spices to create a creamy and flavorful Middle Eastern dip. Garnished with pomegranate seeds, paprika, and parsley, this dish is perfect for serving with pita chips as an appetizer or snack.
Ingredients
Vegetables & Herbs
- 2 medium Italian eggplants (about 1 lb. each)
- 1 ½ teaspoons garlic (minced)
- 2 tablespoons parsley (minced)
- Flat leaf parsley leaves (for garnish)
Condiments & Spices
- ¼ cup extra virgin olive oil (plus additional for garnish)
- ¼ cup tahini
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika (plus additional for garnish)
- 3 tablespoons lemon juice
- 1 teaspoon salt (or to taste)
- Coarsely crushed black peppercorns (for garnish)
Other
- Pomegranate seeds (for garnish)
- Pita chips (for serving)
Instructions
- Preheat and prepare eggplants: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Using a fork, prick the eggplants all over about every 2 to 3 cm (approximately 1 inch) to prevent bursting during roasting. Place them on the prepared baking sheet.
- Roast eggplants: Roast the eggplants for 40 to 45 minutes, turning once halfway through, until the eggplants' skins collapse and the flesh becomes very soft. Remove from the oven and let them rest for 15 minutes until cool enough to handle.
- Drain eggplant flesh: Trim off the tops of the eggplants and peel away the skin. Transfer the peeled flesh into a colander or wire mesh strainer to drain for 5 minutes. Gently press with a spoon to remove excess liquid without losing the flesh.
- Mash the eggplant: Place the drained eggplant flesh into a mixing bowl and mash it with a fork or potato masher until mostly smooth, leaving some texture.
- Mix ingredients: Add minced garlic, ¼ cup extra virgin olive oil, tahini, ground cumin, smoked paprika, minced parsley, lemon juice, and salt to the mashed eggplant. Mix thoroughly until well combined and smooth. Taste and adjust salt or lemon juice as needed.
- Garnish and serve: Transfer the Baba Ganoush to a shallow serving bowl. Garnish with a drizzle of olive oil, a light sprinkle of paprika, coarsely crushed black peppercorns, flat leaf parsley leaves, and pomegranate seeds. Serve alongside pita chips.
Notes
- Roasting the eggplants until very soft is key to achieving a creamy texture.
- Letting the eggplant drain prevents a watery dip.
- You can adjust the garlic and lemon juice to taste for more pungency or brightness.
- Pomegranate seeds add a burst of color and a sweet-tart contrast.
- Use fresh parsley for the best flavor and presentation.
- This dip can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Lebanese
