Baba Ghanoush (Roasted Eggplant Dip)
- 20m Prep Time
- 1h 0mCook Time
- 1h Ready In
Add this recipe to a meal plan
Build a week of meals and watch your shopping list grow - no account needed to try it.
About 3 ½ cups For a smoky flavor, broil the eggplants or grill on an open flame until collapsed and blackened all over. After having a particularly fine rendition at a local restaurant, we asked the proprietor for his secret. “Jarred, roasted eggplant,” he replied, to our surprise. We’ve been stocking it in our pantry ever since. It is available at most Mediterranean and Eastern European grocery stores. Just drain it of any liquid and substitute 3 cups of it for the fresh eggplant in this recipe.
Ingredients
- 3 large eggplants (about 4 pounds)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 to 2 garlic cloves, chopped
- 1 teaspoon salt
- (½ teaspoon ground cumin)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley
- (A dusting of paprika)
- Warm pita bread
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 large eggplants (about 4 pounds)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 to 2 garlic cloves, chopped
- 1 teaspoon salt
- (½ teaspoon ground cumin)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley
- (A dusting of paprika)
- Warm pita bread
Let's Cook
-
Step 1.
Preheat the oven to 400°F. With a paring knife, pierce in several places each: 3 large eggplants (about 4 pounds)
-
Step 2.
Place on a baking sheet and roast until they are dark mahogany in color and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Split the eggplants, scoop the flesh into a colander, and allow to drain for 20 minutes. Transfer to a food processor and add: ¼ cup tahini; 2 tablespoons lemon juice; 1 to 2 garlic cloves, chopped; 1 teaspoon salt; (½ teaspoon ground cumin)
-
Step 3.
Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow serving bowl and garnish with: 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped parsley; (A dusting of paprika)
-
Step 4.
Serve with: Warm pita bread
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.