This baba ganoush is the best! It’s made with roasted eggplant and tahini and has a rich, smoky flavor. The perfect dip!
When we lived in Dubai one of our favorite things to eat on a daily basis was baba ganoush.
It’s extremely versatile and makes a wonderful dip or spread.
Serve this as well as some hummus, pita breads and veggies for a fabulous Mediterranean spread. Or alongside our spinach artichoke dip and baked jalapeño poppers for party appetizers.
How To Make Baba Ganoush
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Poke holes in whole eggplants with a fork or a knife and place onto a parchment lined baking tray.
- Bake for 45 minutes at 460°F until the eggplant is soft and cooked. The skin will be wrinkled and sort of collapsed (as pictured below).
- While the eggplant is baking, squeeze lemon juice into a bowl and then crush garlic and let the garlic soak in the lemon juice. This takes some of the bite out of the raw garlic but retains all the flavor.
- When the eggplants are roasted let them cool until you can easily touch them and then slice them in half and scoop out the flesh.
- Add the cooked eggplant, lemon juice and garlic, olive oil, tahini, cumin and smoked paprika to your food processor and process until smooth.
- Transfer to a mixing bowl and add in salt and fresh chopped parsley and mix together.
- Done! It’s ready to serve.
How To Serve It
Serve it topped with a sprinkle of smoked paprika and some fresh chopped parsley. Have some pita breads on the side and/or veggies for dipping. Sliced cucumbers are pretty delicious for dipping as well.
It also makes a great spread for sandwiches, toast or crackers.
Storing and Freezing
Keep it stored in the fridge in a covered container for 3-4 days. If any separation occurs just give it a quick stir.
It’s also freezer friendly if you’d like to freeze some of it. Thaw overnight in the fridge before use and then stir it up again. You may want to add more lemon juice or tahini to freshen up the flavors again if needed.
More Delicious Dips and Dressings
Baba Ganoush
Ingredients
For Serving:
- Smoked Paprika
- Fresh Chopped Parsley
Instructions
- Preheat the oven to 460°F (240°C)
- Poke holes in the eggplants with a fork or a knife and place them onto a parchment lined baking tray.
- Bake them for 45 minutes until soft and cooked.
- While the eggplant is baking, squeeze the lemon juice into a bowl and then crush the garlic and let the garlic soak in the fresh lemon juice. This takes some of the bite out of the raw garlic but retains all the flavor.
- When the eggplants are cooked let them cool until you can easily touch them and then slice them in half and scoop out the flesh.
- Add the cooked eggplant, lemon juice and garlic, olive oil, tahini, cumin and smoked paprika to your food processor and process until smooth.
- Transfer to a mixing bowl and add in the salt and fresh chopped parsley and mix together.
- Serve topped with a sprinkle of smoked paprika and some fresh chopped parsley with pita breads and veggies on the side for dipping.
Video
Notes
- Keep it stored in the fridge in a covered container for 3-4 days. If any separation occurs just give it a quick stir.
- Nutritional information is for the dip only and excludes pita bread and veggies.
Great recipe! Easy to make and tastes really good!! It’s a delicious dip, but very versatile!
Thanks so much for the great review!