Description
A creamy and smoky baba ganoush made from roasted eggplants, tahini, lemon, and garlic. Perfect for dipping with pita or veggies.
Ingredients
- 3 globe eggplants, about 1.15 kg in total
- 75 g runny tahini
- 45 ml fresh lemon juice
- 1 large garlic clove, grated
- 1 teaspoon fine salt
- ½ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil (mixed into the dip)
- 1 tablespoon extra virgin olive oil (to serve)
- 2 tablespoons chopped flat-leaf parsley
- Up to ½ teaspoon sumac (optional)
- A few sesame seeds
- Warm pita, toasted flatbread, and raw vegetables for serving
Instructions
- Preheat the oven to 230°C (about 445°F).
- Pierce each eggplant with a small knife and place them whole on a baking tray.
- Roast for 40 to 50 minutes, turning every 12 to 15 minutes, until the skin is blackened and blistered.
- Cool the eggplants for 15 to 20 minutes until you can handle them comfortably.
- Scoop the flesh from each eggplant, removing thick burnt skin.
- Drain the flesh in a fine-mesh sieve for about 20 minutes without pressing.
- Mash the garlic with ½ teaspoon of salt into a smooth paste.
- Chop the drained flesh and mash it lightly.
- Combine lemon juice and garlic paste, then whisk in tahini until creamy.
- Fold in the eggplant, cumin, remaining salt, and olive oil.
- Serve in a shallow bowl drizzled with olive oil, garnished with parsley, sumac, and sesame seeds.
Notes
Let the baba ganoush sit at room temperature for 20 to 30 minutes before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean