This baba ganoush recipe is fantastic and super easy to make—no food processor needed! All you need are eggplant, tahini, olive oil, lemon juice, and garlic.
Ingredients:
- 2 pounds Italian eggplants (about 2 small-to-medium eggplants)
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice, more if necessary
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
Serving Suggestions:
- Warmed or toasted pita wedges
- Carrot sticks
- Bell pepper strips
- Cucumber slices
Instructions:
- Preheat the oven to 450°F, with a rack in the upper third. Line a large, rimmed baking sheet with parchment paper to prevent sticking.
- Prepare the eggplants: Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut-side down on the prepared baking sheet.
- Roast the eggplants: Roast for 35-40 minutes, or until the interior is very tender and the skin is collapsing. (Note: It may take longer if using one large eggplant.) Let the eggplants cool for a few minutes. Flip them over and scoop out the flesh, leaving the skin behind.
- Extract moisture: Place a mesh strainer over a mixing bowl and transfer the eggplant flesh into it. Discard the skins. Let the eggplant sit for a few minutes to release any extra moisture, then stir or shake to remove more liquid.
- Mix the dip: Discard any eggplant drippings and wipe out the bowl. Transfer the eggplant into the bowl. Add garlic and lemon juice, then stir vigorously with a fork to break up the eggplant. Add tahini and mix until fully incorporated. Slowly drizzle in olive oil while stirring until the mixture is pale and creamy. Use the fork to break up any long strings of eggplant.
- Season and adjust: Stir in parsley, salt, and cumin. Taste and adjust seasoning, adding more salt or lemon juice if needed.
- Serve: Transfer the baba ganoush to a serving bowl. Drizzle with olive oil and sprinkle with parsley and smoked paprika. Serve with pita, veggies, or on sandwiches!
CONCLUSION
In conclusion, this baba ganoush recipe is simple, delicious, and perfect for any gathering. Whether you’re roasting or grilling the eggplant, extracting moisture, or seasoning to perfection, it’s sure to impress. Serve it with your favorite veggies, pita, or fresh salads for a complete Mediterranean experience. I hope this recipe becomes a staple in your kitchen—let me know how it turns out!
