Baba Ganoush
Baba Ganoush
A smoky, creamy roasted eggplant dip blended with tahini, garlic, and lemon, finished with a drizzle of olive oil and fresh herbs. A Middle Eastern classic, perfect with warm pita.
Ingredients
Method
- Preheat the oven to 425°F (220°C) or heat a grill to medium-high. Pierce the eggplants a few times with a fork.
- Roast or grill the eggplants for 35-40 minutes, turning occasionally, until the skin is charred and blistered and the flesh is very soft.
- Let the eggplants cool slightly, then slice in half and scoop the flesh into a colander. Let drain for 10 minutes to remove excess liquid.
- Transfer the drained eggplant flesh to a bowl or food processor. Add the tahini, lemon juice, garlic, olive oil, and cumin. Mash or pulse until mostly smooth but still slightly textured.
- Season with salt to taste. Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley and pomegranate seeds if using.
- Serve with warm pita bread and olives on the side.
