Baba Ghanoush, also spelled Baba Ganoush or Baba Ghanouj, is a delicious Middle Eastern dip made with roasted eggplants, tahini, garlic, and lemon juice. Here’s a simple recipe for you to try:
Ingredients:
- 2 medium-sized eggplants
- 1/4 cup tahini
- 3 cloves garlic, minced
- 2 tablespoons lemon juice (adjust to taste)
- Salt, to taste
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- Optional garnishes: chopped parsley, pomegranate seeds, or a sprinkle of smoked paprika
Instructions:
- Roast the Eggplants:
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork in several places to prevent them from bursting while roasting.
- Place the eggplants on a baking sheet and roast in the oven for 45-60 minutes or until the skin is charred, and the flesh is soft.
- Cool and Peel:
- Allow the roasted eggplants to cool for a bit.
- Once they are cool enough to handle, peel off the charred skin and discard it, leaving the soft flesh.
- Mash the Eggplant:
- Place the peeled eggplant flesh in a bowl and mash it with a fork or potato masher. You can also use a food processor for a smoother consistency.
- Mix in the Ingredients:
- Add minced garlic, tahini, lemon juice, salt, and olive oil to the mashed eggplant.
- Mix everything together until well combined. Adjust the seasoning to your taste preferences.
- Serve:
- Transfer the baba ghanoush to a serving bowl.
- Drizzle with extra olive oil and garnish with chopped parsley, pomegranate seeds, or a sprinkle of smoked paprika.
- Chill (Optional):
- For enhanced flavor, you can refrigerate the baba ghanoush for at least 1-2 hours before serving.
- Enjoy:
- Serve with pita bread, sliced vegetables, or as a side dish. Baba ghanoush also makes a great spread for sandwiches.
Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your homemade baba ghanoush!
