Baba Ganoush

Smoky roasted eggplant blended with tahini, lemon, and garlic into a silky dip. A Middle Eastern classic that turns a simple vegetable into something luxurious.

Baba Ganoush

By Chef B. Boukim

Prep: 10 min · Cook: 40 min · Total: 50 min · Serves 4

Ingredients

  • 2 Large eggplants
  • 1/3 cup Tahini paste
  • 3 tbsp Lemon juice
  • 1 Garlic clove, minced
  • 2 tbsp Extra virgin olive oil
  • 1/2 tsp Ground cumin
  • 2 tbsp Pomegranate seeds
  • 1 tbsp Fresh parsley, chopped
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Prick the eggplants all over with a fork and place on a baking sheet.
  2. Roast the eggplants for 35-40 minutes, turning once, until they are completely collapsed and the skin is charred. This char is what gives the dip its smoky flavor.
  3. Let the eggplants cool until handleable, then peel off the skin and drain any excess liquid from the flesh.
  4. In a food processor, combine the eggplant flesh, tahini, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth and creamy.
  5. Taste and adjust lemon and salt. The dip should be tangy and well-seasoned.
  6. Spoon into a shallow bowl, create a swirl with the back of a spoon, and drizzle with olive oil. Top with pomegranate seeds and parsley. Serve with warm pita or vegetables.