Baba Ganoush recipe
Baba Ganoush is a creamy, smoky, and irresistible Lebanese dip that perfectly balances deep, roasted flavors with fresh and tangy accents. This Epic Baba Ganoush recipe brings out the best in eggplant, transforming it into a velvety blend that’s perfect for dipping, spreading, or enjoying straight off the spoon. Made without the need for a food processor, it’s a simple and delightful appetizer that’s sure to impress.
The secret to this baba ganoush is roasting the eggplant to perfection, ensuring a tender and slightly smoky base that pairs beautifully with tahini, garlic, and lemon juice. This recipe is perfect for entertaining or as a healthy snack, and it pairs wonderfully with warm pita, fresh veggies, or even as a sandwich spread.
Ready to elevate your appetizer game with this crowd-pleaser? Dive into this epic baba ganoush recipe that boasts a delightful balance of flavors and textures, and is surprisingly easy to make!
Key Ingredients for Epic Baba Ganoush
- Italian Eggplants – Roasted until tender, giving the baba ganoush its smoky, creamy foundation.
- Garlic – Adds a robust flavor, complementing the smoky eggplant.
- Lemon Juice – Provides a fresh, tangy brightness that enhances the other ingredients.
- Tahini – A rich, nutty sesame paste that brings depth and creaminess to the dip.
- Extra-Virgin Olive Oil – Enhances the texture and adds a fruity richness; also used for garnishing.
- Fresh Flat-Leaf Parsley – Adds a pop of color and a fresh, herbaceous note.
- Salt and Cumin – For seasoning and a subtle hint of earthiness.
- Smoked Paprika – For garnish, adding a touch of color and smoky depth.
How to Make the Best Baba Ganoush
- Prep and Roast the Eggplants: Preheat your oven to 450°F and line a baking sheet with parchment paper. Halve the eggplants, brush with olive oil, and place them cut side down on the sheet. Roast until the flesh is tender and the skin begins to collapse.
- Cool and Scoop: Allow the eggplants to cool slightly, then scoop out the flesh while leaving the skins behind. Strain the eggplant flesh to remove excess moisture for a smoother dip.
- Mix the Ingredients: Combine the eggplant with garlic and lemon juice, mashing it with a fork until broken down. Add tahini and continue mixing while drizzling in olive oil. Stir until creamy and pale.
- Season and Serve: Mix in parsley, salt, and cumin, and adjust seasoning to taste. Garnish with olive oil, parsley, and smoked paprika. Serve with your favorite accompaniments.
Tips for Perfect Baba Ganoush
- Choose the Right Eggplants: Smaller, firm Italian eggplants tend to have fewer seeds and a creamier texture when roasted.
- Roasting for Flavor: Make sure to roast the eggplants until they are deeply tender for the best smoky flavor.
- Remove Moisture: Strain the roasted eggplant thoroughly to avoid a watery dip.
- Adjust Seasoning: Taste the baba ganoush and tweak the salt, lemon juice, or tahini levels to your preference.
Recipe Variations to Try
- Add Heat: Mix in a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Herbal Twist: Substitute parsley with fresh cilantro or mint for a unique flavor profile.
- Tahini-Free: If you’re not a fan of tahini, try replacing it with Greek yogurt for a different texture and tang.
Storing Your Baba Ganoush Leftovers
To store leftovers, transfer the baba ganoush to an airtight container and refrigerate for up to 4 days. The flavors will deepen over time, making it even more delicious! If the dip thickens, stir in a splash of olive oil or lemon juice before serving. For longer storage, freeze the baba ganoush in a freezer-safe container for up to 3 months, thawing it in the refrigerator overnight before enjoying.
Baba Ganoush recipe
A simple yet delicious baba ganoush recipe that does not require a food processor. Perfectly roasted eggplants combined with tahini, lemon, garlic, and spices to create a creamy, flavorful dip. Makes approximately 1 ¾ cups, enough to serve 4 to 6 as a delightful appetizer.
- – 2 pounds Italian eggplants (approximately 2 small to medium-sized)
- – ⅓ cup extra-virgin olive oil (plus additional for brushing and garnishing)
- – 2 tablespoons fresh lemon juice (with extra if needed)
- – 2 medium garlic cloves (minced or pressed)
- – ¼ cup tahini
- – ¾ teaspoon salt (adjustable to taste)
- – 2 tablespoons fresh flat-leaf parsley (finely chopped, plus more for garnish)
- – ¼ teaspoon ground cumin
- – Pinch of smoked paprika (for garnish)
- Preheat your oven to 450°F (230°C) and position the oven rack in the upper third. Line a large baking sheet with parchment paper to prevent sticking. Slice the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Arrange them on the prepared baking sheet, cut side down.
- Roast the eggplants in the oven until their flesh is tender and the skin has started to collapse, around 35 to 40 minutes. If using a larger eggplant, additional time may be required. Allow the eggplants to cool briefly, then turn them over and use a large spoon to scoop out the flesh, discarding the skins.
- Place the eggplant flesh in a mesh strainer set over a mixing bowl. Remove any pieces of skin that remain. Let the eggplant rest in the strainer to drain excess moisture, shaking or stirring occasionally to help release any additional liquid.
- Discard the liquid in the bowl, dry it with a cloth, and transfer the drained eggplant back to the bowl. Add the garlic and lemon juice and mash the mixture with a fork until the eggplant is broken down. Mix in the tahini until it is fully incorporated. Slowly drizzle in the olive oil while stirring continuously until the mixture becomes pale and creamy.
- Fold in the parsley, salt, and cumin, and adjust the seasoning with more salt or lemon juice according to your taste preference.
- Transfer the baba ganoush to a serving dish. Drizzle lightly with olive oil, and garnish with additional parsley and a sprinkle of smoked paprika. Serve with your choice of accompaniments. It also makes a great spread for sandwiches!
