Epic Baba Ganoush
A smooth, luxurious, and smoky eggplant dip made with roasted eggplant, tahini, olive oil, and lemon juice. This version is easily made by hand without a food processor.
By Simon Leber
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6
Tags: Appetizer, Middle Eastern, Vegan, Gluten-Free, Vegetarian, Healthy, Snack, Mediterranean
Ingredients
- 2 lb Italian eggplants
- 2 clove garlic
- 2 tbsp lemon juice
- 0.25 cup tahini
- 0.33 cup extra-virgin olive oil
- 2 tbsp fresh flat-leaf parsley
- 0.75 tsp salt
- 0.25 tsp ground cumin
- pinch smoked paprika
Instructions
- 1. Preheat the oven to 450°F (230°C) with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper.
- 2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them on the baking sheet, cut-side down.
- 3. Roast for 35 to 40 minutes, until the interior is very tender and the skin is collapsing.
- 4. Let the eggplant cool for a few minutes. Flip them over and scoop out the flesh with a large spoon; discard the skins.
- 5. Place the flesh in a mesh strainer over a bowl for a few minutes. Shake or stir to release as much excess moisture as possible. Discard the liquid.
- 6. Transfer the eggplant to a bowl. Add garlic and lemon juice. Stir vigorously with a fork until the eggplant breaks down.
- 7. Add the tahini and stir to incorporate.
- 8. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy.
- 9. Stir in the parsley, salt, and cumin. Adjust seasoning with extra salt or lemon juice if needed.
- 10. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with parsley and smoked paprika.