Baba Ganoush

• 2 medium eggplants
• 1/4 cup tahini
• 2 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Optional: chopped parsley or pomegranate seeds for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Prick eggplants all over with a fork and bake on a lined baking sheet for 30 minutes, or until very soft.
3. 3 Once cool enough to handle, halve eggplants and scoop out the flesh into a bowl.
4. 4 Add tahini, garlic, lemon juice, and olive oil to the eggplant. Mash together until smooth or leave it rustic, your call!
5. 5 Season with salt to taste and mix well.
6. 6 Transfer to a serving dish, drizzle with olive oil, and garnish if desired.

Nutrition

Tips

• For extra smoky flavor, char the eggplants directly over a gas flame before roasting.
• Use store-bought tahini for a quick fix, but homemade tahini is divine if you have time.
• This dip tastes even better the next day as the flavors meld.
• Adjust lemon juice to your taste for tangier results.
• Ensure eggplants are fully soft before scooping out the flesh for best texture.

Storage

Store in an airtight container in the fridge for up to 5 days. Freezes well for up to 3 months. Reheat gently or enjoy chilled.

Serving Suggestions

• Serve with warm pita bread for a classic Middle Eastern spread.
• Pair with fresh veggie sticks for a healthy appetizer.
• Layer into a Mediterranean veggie wrap.
• Use as a spread for grilled sandwiches.

FAQ