Description
This authentic Lebanese Baba Ganoush recipe features smoky roasted eggplants blended with tahini, garlic, lemon juice, and olive oil to create a creamy, flavorful dip. Perfect as an appetizer or snack, it’s garnished with pomegranate seeds to add a burst of color and freshness.
Ingredients
Scale
Vegetables
- 2 medium eggplants (about 500g)
Dip Ingredients
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- Salt to taste
Garnish (Optional)
- Pomegranate seeds
Instructions
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly to allow even roasting. Drizzle olive oil over the cut sides and sprinkle with salt. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper or aluminum foil.
- Roast the Eggplants: Roast the eggplants in the preheated oven for 30-40 minutes, or until the flesh is tender and caramelized. Once done, remove from the oven and let them cool slightly to handle safely.
- Scoop and Blend: Scoop the softened eggplant flesh into a mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, and salt. Using an immersion blender or food processor, blend until the mixture is smooth and creamy.
- Serve and Garnish: Transfer the blended Baba Ganoush into a serving bowl. Drizzle additional olive oil on top and garnish with pomegranate seeds or fresh herbs if desired for a colorful, flavorful finish.
- Enjoy: Serve with warm pita bread or crunchy vegetables as a delicious appetizer or snack.
Notes
- For a smokier flavor, you can char the eggplants on a grill or open flame before roasting.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
- If the mixture is too thick, add a little water or olive oil to reach desired consistency.
- Baba Ganoush can be refrigerated in an airtight container for up to 3 days.
- To keep the dip vibrant, drizzle olive oil on top before serving each time.
