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Baba Ganoush Recipe

Baba Ganoush Recipe
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★★★★★

5.1 from 19 reviews

Baba Ganoush is a creamy and smoky Middle Eastern eggplant dip made with roasted eggplants, tahini, garlic, lemon juice, and yogurt, garnished with pomegranate seeds, fresh parsley, and a drizzle of olive oil. Perfect as a flavorful appetizer or side dish.

Ingredients

Scale

Main Ingredients

  • 2 medium eggplants, washed
  • 1 clove garlic, minced
  • 1/4 cup tahini
  • 1/4 cup Greek yogurt
  • juice of 1 lemon
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt

Garnish

  • 1 tablespoon pomegranates
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly chopped flat parsley

Instructions

  1. Prepare the Eggplants: Cut the eggplants into 1-inch thick rounds. Sprinkle them with salt and let them sit for a few minutes to draw out excess water.
  2. Dry and Roast: Pat the eggplant rounds dry with kitchen paper towels. Place them on a baking sheet and bake at 400°F (200°C) for 20 minutes until tender. Allow them to cool.
  3. Blend the Ingredients: Transfer the baked eggplant flesh (including some skin for texture and flavor) to a food processor. Add minced garlic, tahini, Greek yogurt, lemon juice, paprika, cumin, and salt. Blend until smooth and creamy.
  4. Serve and Garnish: Spoon the baba ganoush into a serving bowl. Garnish with pomegranate seeds, chopped parsley, and drizzle generously with extra virgin olive oil before serving.

Notes

  • You can substitute Greek yogurt with a plant-based yogurt for a vegan version.
  • For a smokier flavor, grill the eggplants instead of baking.
  • Adjust the garlic and lemon juice to taste.
  • Serve with warm pita bread, crackers, or fresh vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Baba Ganoush, Middle Eastern dip, eggplant dip, tahini, vegetarian appetizer

Find it online: https://www.sanacooks.com/baba-ganoush-recipe/