Classic Baba Ganoush
This smoky, creamy baba ganoush is a Mediterranean favorite. With roasted eggplant, tahini, and a hint of yogurt for added creaminess, it’s the perfect dip or spread to elevate any meal!
Ingredients
- 2 lbs eggplants
- 3 garlic cloves, minced
- 3 tbsp lemon juice
- ¼ cup tahini
- 1 tbsp Greek yogurt
- ⅓ cup olive oil, plus extra for brushing and drizzling
- 2 tbsp fresh parsley, chopped, plus more for garnish
- ¼ tsp cumin
- Salt, to taste
- Paprika, for garnish
Directions
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Roast the Eggplants:
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Halve the eggplants lengthwise and brush the flesh generously with olive oil. Place them flesh-side down on the prepared baking sheet.
- Roast for about 35 minutes, or until the flesh is soft and tender. (If using a large eggplant, roasting may take longer.)
- Allow the roasted eggplants to cool before handling.
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Prepare the Eggplant:
- Scoop out the flesh with a spoon, discarding the skins.
- Place the flesh in a mesh strainer and remove as much moisture as possible by pressing gently. Pick out any remaining bits of skin.
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Mix the Baba Ganoush:
- Transfer the eggplant to a medium bowl and stir in the minced garlic and lemon juice. Mix vigorously to break down the eggplant and create a smooth base.
- Add the tahini and Greek yogurt, stirring until fully incorporated.
- Gradually drizzle in the olive oil while stirring, until the mixture is creamy and pale.
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Season and Finish:
- Mix in the parsley, cumin, and salt to taste.
- For the best flavor, let the baba ganoush rest in the refrigerator for 30 minutes before serving, or enjoy it immediately.
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Serve:
- Garnish with a drizzle of olive oil, a sprinkle of paprika, and a touch of fresh parsley.
- Serve with warm pita, fresh vegetables, or as a spread on your favorite dish.
Enjoy this versatile and delicious baba ganoush as the centerpiece of your next Mediterranean-inspired meal!
