Roasted Eggplant Baba Ganoush Recipe
This homemade Baba Ganoush recipe features smoked and roasted eggplants blended with tahini, lemon, garlic, and spices to create a rich, textured Middle Eastern eggplant dip. The unique broiling step imparts a smoky flavor, and the dip is best served at room temperature with fresh herbs and a drizzle of olive oil. Perfect as a spread or appetizer, it pairs wonderfully with pita bread, fresh vegetables, or other Mediterranean dips like hummus and tzatziki.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Eggplant
- 2 medium eggplants, about 2 pounds (900g)
Dip Base
- ¼ cup well-stirred tahini (60ml)
- ¼ cup fresh lemon juice (60ml)
- 2 to 3 garlic cloves, finely minced
- ¼ teaspoon ground cumin
- ¼ teaspoon fine sea salt
Additional
- 2 tablespoons chopped fresh parsley leaves
- Drizzle of extra-virgin olive oil, optional for serving
Instructions
- Roast the eggplant: Adjust an oven rack to the middle position and turn the broiler on high. Line a baking sheet with aluminum foil. Prick the eggplants in several spots with a fork and place them on the baking sheet. Broil for 2 minutes on each side until the skin darkens and releases a smoky aroma. Then, turn off the broiler and heat the oven to 375°F (190°C).
- Switch from broiling to baking: Continue roasting the eggplants in the preheated oven for 25 to 30 minutes, or until they are very soft and tender when pierced. Remove from the oven and let them cool for 10 to 15 minutes until they are cool enough to handle.
- Make the base: While the eggplant roasts, combine the tahini, fresh lemon juice, finely minced garlic, ground cumin, and fine sea salt in a medium bowl. Stir well and set aside to let the flavors meld together.
- Mix in the eggplant and finish: Split open the cooled eggplants and drain any excess liquid. Use a spoon to scoop out the soft flesh into the tahini mixture. Mash the eggplant with a fork until the texture is somewhat smooth but still rustic with some chunks remaining. Stir in the chopped fresh parsley. Just before serving, drizzle with extra-virgin olive oil if desired.
Notes
- Broiling before baking imparts a delicious smoky flavor to the eggplant, which is key to authentic baba ganoush.
- Letting the dip rest for a few hours or overnight enhances the flavor as it allows the ingredients to meld.
- Serve at room temperature for best taste and texture.
- Pairs excellently with homemade pita bread, fresh veggies, or alongside other Mediterranean dips like hummus and tzatziki.
- You can easily make this recipe ahead of time and store it covered in the refrigerator for up to 3 days.
