Baba Ghanoush
Baba ghanoush is a creamy, smoky eggplant dip, popular in Middle Eastern cuisine. Blended with garlic, sesame, lemon juice, and olive oil, it's delicious with pita bread or fresh vegetables. This versatile dip brings Mediterranean flavors to your table in under an hour!
Servings: 4
Calories: 120kcal
Ingredients
INGREDIENTS FOR THE DIP
- 1 large eggplant
- 0.13 cup lemon juice
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons sesame seeds
- 1 tablespoon garlic, minced
- 0.5 teaspoon cumin powder
- Salt and pepper, to taste
GARNISH
- Pita bread and or sliced vegetables
Instructions
- Preheat oven to 450°F. Wash the eggplants, pat dry and cut off the stems. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 35 minutes, turning, until the skin is blistered and slightly shriveled. Remove from oven and cool for a few minutes, until easy to handle.
- While the eggplants are roasting, finely chop the garlic, and place it with the sesame seeds and the olive oil together in a food processor. Process on medium speed until fully ground and paste-like.
- Next, cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor, pulsing on and off. Add the lemon juice and cumin, and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and pepper. Add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.
- Serve cold as a dip for pita bread or with sliced vegetables.
Video
Cooking Tips for Baba Ghanoush
- Roast for Flavor: Roast the eggplant at a high temperature, turning it occasionally for even cooking. This method brings out a rich, smoky flavor and caramelization essential to a good baba ghanoush. For added smokiness, try charring the eggplant over an open flame or grill before roasting.
- Choose and Prepare the Eggplant: Select firm, medium-sized eggplants with smooth skin—smaller ones often have fewer seeds, leading to a milder flavor. After roasting, scoop out as many seeds as possible to control bitterness. Peeling the skin after roasting can yield a smoother texture, but the skin does add extra smokiness if kept in.
- Balance Bitterness: If the dip tastes bitter, add a small pinch of sugar. Freshly squeezed lemon juice can also brighten the flavors, balancing the creamy and smoky notes of the eggplant. Avoid bottled lemon juice, which can add bitterness.
- Perfect Texture: For a more rustic dip, pulse the ingredients briefly. For a creamier consistency, blend longer in a food processor. Add garlic gradually to avoid overpowering the dish—raw garlic can be quite strong, so start small and adjust to taste.
- Let Flavors Meld: Allow the baba ghanoush to sit in the refrigerator for at least 30 minutes before serving. This resting time helps the flavors meld beautifully.
- Garnish and Serve: Drizzle with olive oil and sprinkle with fresh parsley, paprika, or sesame seeds for added color and flavor. Pair with warm pita, sliced vegetables, or even crackers for a perfect appetizer.
- Experiment with Seasonings: Beyond cumin, try smoked paprika or ground coriander for a unique twist on the classic recipe.
By following these tips, you’ll create a flavorful and well-balanced baba ghanoush that’s perfect for dipping or spreading!
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