Name: Baba Ganoush
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (pierced with a knife or fork); ¼ cup tahini; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil (plus more for serving); 2 garlic cloves; ½ teaspoon sea salt; Finely chopped fresh parsley; Smoked paprika; Red pepper flakes (optional); Pita bread (for serving); Veggies (for serving)

Baba Ganoush

Baba ganoush (also spelled baba ghanoush or baba ganouj) is a creamy, smoky eggplant dip. I love to make it with this simple recipe. Add it to a mezze platter with other Middle Eastern or Mediterranean dishes, or enjoy it as a snack with pita and veggies.

1 hr 30 min total 30 min prep 1 hr cook 4

Instructions

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1 Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
2 Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
3 Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
4 Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.