Creamy Baba Ganoush with Roasted Eggplant and Tahini
Baba ganoush is a staple of Lebanese mezze, this smoky and creamy appetizer that takes you on a journey from the very first bite. Making it at home gives you a much tastier dip than store-bought, with roasted eggplants developing sweet and slightly woody notes. I'll show you how to get the perfect texture: draining the flesh well is essential to avoid a watery result, and good-quality tahini makes all the difference. You'll see, it's so simple you won't be able to do without it for your grilled meats or salads. And if you're wondering what sets Lebanese hummus apart from other versions, it's precisely that generosity of tahini and lemon that gives it its unique character.
Ingredients
- eggplants3 medium
- tahini (sesame paste)3 tablespoons
- fresh lemon juice2 tablespoons
- garlic2 cloves
- extra virgin olive oil3 tablespoons
- Greek yogurt2 tablespoons (optional)
- salt1 teaspoon
- ground cumin1/2 teaspoon
- fresh parsleya few sprigs for garnish
- sweet paprikaa pinch for dusting
Nutrition
Instructions
- 1
Preheat oven to 200°C (400°F). Prick the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes until the flesh is tender and the skin is charred.
- 2
Let cool slightly, then cut the eggplants in half. Scoop out the flesh with a spoon and drain it in a colander to remove excess water.
- 3
In a bowl, mash the garlic with the salt. Add the eggplant flesh, tahini, lemon juice, cumin, and yogurt (if using). Mix well with a fork to achieve a creamy texture.
- 4
Taste and adjust seasoning. Drizzle in the olive oil while stirring gently.
- 5
Transfer to a serving dish, drizzle with more olive oil, dust with paprika, and garnish with chopped parsley. Serve chilled with pita bread.
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