If you've never had Baba Ganoush you're in for a real treat! It's a Mediterranean eggplant dip that originated in the Middle East, and I'm telling you, it is so full of flavor and feels decadent and rich without being too heavy. Best part about Baba Ganoush: it's made with simple plant-based ingredients and is so easy to make! Use it as a dip for pita bread, veggies, or chips, and spread it on your sandwiches and wraps!
The first time I had Baba Ganoush was when I was offered a taste to sample at the Farmer's Market. Now I admit, I'm generally not the biggest fan of eggplants so I hesitated for just a second, but man am I glad I decided to give it a shot. The creamy texture, the garlic-y, tangy robust flavors all exploding in my mouth at once! I was in eggplant heaven, and I didn't even know that existed! Need I convince you any further? Make this now and serve it at your next gathering, or do what I do and greedily slather it on some pita bread when no one's home. 😉
Prep Time: 10 minutes
Cook Time: 25 - 30 minutes
Total Time: 35 - 40 minutes
Serves: 4 to 6 people
Click here to download the PDF version of this recipe!
1 large eggplant
3 tbsp. tahini
4 cloves of garlic
juice of 1 lemon
2 tbsp. extra virgin olive oil
1 bunch or 1/2 cup of cilantro (substitute: parsley)
¼ tsp. smoked paprika
¼ tsp. cumin
sea salt to taste (I used 1/4 tsp.)
¼ tsp. pepper
Preheat your oven to 375º Fahreinheit.
While your oven is preheating, cut your eggplant into 1 inch cubes. Lay them out on a baking sheet and drizzle them with 2 tbsp. of extra virgin olive oil until they're all coated.
Once the oven is preheated, roast your eggplant for 25 to 30 minutes.
Once your eggplant is tender and browned (should be soft enough to mash), let it cool for 5 more minutes before putting them in a food processor along with the rest of the ingredients. Pulse till creamy and smooth.
For extra richness, spoon into a bowl and drizzle with a bit more olive oil and sprinkle more smoked paprika right on top for extra flavor and color. Serve with extra lemon wedges and garnish with more cilantro and you're set!
Normally, Baba Ganoush requires grilled eggplants, but in this version I chose to simply oven roast it. You can also char your eggplant on a gas stove top to add more smoky flavor. Feel free to choose whichever method you want!
Don't have a food processor? Simply peel the eggplant before roasting, mince your garlic cloves and cilantro, then mash all the ingredients together with a fork. It may be a little chunkier but it'll be just as delicious!
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