Baba Ganoush (Authentic & Smoky)
This baba ganoush is a deliciously creamy and smoky roasted eggplant dip that tastes amazing with fresh-cut vegetables or when slathered onto bread. It's the perfect appetizer! Watch the video below to see how I make it in my kitchen!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 medium eggplants (approx 2 to 2 1/2 pounds total)
- 3 tbsp tahini
- 2 tbsp extra-virgin olive oil
- 1+1/2 tbsp lemon juice
- 1 garlic clove (minced)
- 1/4 tsp salt (or more to taste)
- 1 to 2 teaspoons chopped parsley (for garnishing)
Instructions
- 1
Roast eggplants. Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- 2
Steam eggplants. Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
- 3
Scoop the flesh and chop. Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
- 4
Mix everything together. Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
- 5
Garnish and serve. Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.