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Flavorful Baba Ganoush Recipe Easy Smoky Eggplant Dip to Impress

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A smoky, creamy baba ganoush made by roasting whole eggplants for a deep, complex flavor. Perfect as a quick snack or elegant appetizer.

Ingredients

Scale
  • 2 medium globe eggplants (about 1.5 pounds / 700 grams total)
  • 3 large garlic cloves, peeled
  • 1/4 cup (60 ml) tahini
  • Juice of 1 medium lemon (about 2 tablespoons / 30 ml)
  • 2 tablespoons (30 ml) extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • Optional toppings: pomegranate seeds, toasted pine nuts, or a sprinkle of sumac

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Prick each eggplant several times with a fork or knife tip to prevent bursting. Place them on the prepared baking sheet.
  3. Nestle the whole, unpeeled garlic cloves around the eggplants on the baking sheet.
  4. Roast for 35-45 minutes, turning the eggplants halfway through, until deeply wrinkled, softened, and skin is blackened and blistered. Garlic should be soft and golden.
  5. Let the eggplants and garlic cool until easy to handle. Slice the eggplants open and scoop out the smoky flesh, leaving the charred skin behind. Squeeze the roasted garlic cloves out of their skins.
  6. In a food processor, combine the eggplant flesh, roasted garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, and salt. Pulse until smooth and creamy. Taste and adjust seasoning as needed.
  7. Transfer the baba ganoush to a serving bowl. Drizzle with olive oil and garnish with chopped parsley, pomegranate seeds, or toasted pine nuts if desired.

Notes

Roasting the eggplant whole is key to locking in the smoky flavor. Watch closely near the end to avoid burning beyond the desired char. The dip keeps well refrigerated for up to 4 days; bring to room temperature before serving. For a chunkier texture, mash by hand instead of using a food processor. Adjust salt gradually to taste.

Nutrition

Keywords: baba ganoush, smoky eggplant dip, roasted eggplant, tahini dip, Middle Eastern appetizer, easy dip recipe, healthy snack

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