Baba Ganoush: The Smoky, Creamy Delight from the Middle East
Baba ganoush is a traditional Levantine dish made primarily from roasted eggplant, tahini (a sesame seed paste), olive oil, lemon juice, garlic, and seasonings. It’s often compared to hummus, another famous dip, but the smoky depth of the roasted eggplant sets it apart. While hummus uses chickpeas as the base, baba ganoush relies on the eggplant for its signature flavor and creamy texture.
Ingredients
- 1 pc large eggplant
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1-2 cloves garlic (finely minced)
- Juice of 1 lemon
- Salt, to taste
- Optional: parsley, pomegranate seeds, or a drizzle of olive oil for garnish
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Pierce the eggplant a few times with a fork and place it on a baking sheet. Roast for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, you can grill the eggplant over an open flame for an even smokier flavor.
- Prepare the Eggplant: Once the eggplant is cooked, allow it to cool slightly. Scoop out the soft flesh and discard the skin. Place the eggplant flesh in a bowl.
- Mix the Ingredients: Add tahini, olive oil, lemon juice, minced garlic, and salt to the eggplant. Mash everything together with a fork until it reaches your desired texture—some prefer it chunky, while others opt for a smooth consistency. You can also blend it for a creamier texture.
- Serve and Garnish: Spoon the baba ganoush into a serving dish. Drizzle with olive oil and garnish with fresh parsley, pomegranate seeds, or a sprinkle of smoked paprika.