Lebanese Baba Ghanoush (Eggplant Caviar)
Looking for authentic Lebanese mezze recipes? Baba ghanoush is a must-try—this smoky eggplant caviar boasts a silky texture and delicately spiced flavor. Its simplicity hides an art: slow-roasting the eggplant in the oven gives it that unique aroma, elevated by tahini and lemon. As an appetizer or starter, it never fails to impress. And to answer a common question: yes, Lebanese hummus stands out for its lightness (more tahini than Israeli) and a touch of parsley. Whip up this dip in no time, and watch it vanish before your eyes!
Ingredients
- eggplants2 large
- tahini (sesame paste)3 tablespoons
- fresh lemon juice2 tablespoons
- garlic2 cloves
- extra virgin olive oil3 tablespoons
- salt1 teaspoon
- fresh parsley chopped2 tablespoons
- chili powder (optional)1/2 teaspoon
Instructions
- 1
Preheat oven to 400°F (200°C). Prick eggplants with a fork, place on a baking sheet, and roast for 30-40 minutes until tender and blackened.
- 2
Let eggplants cool slightly, then cut in half and scoop out the flesh with a spoon. Drain off excess liquid gently.
- 3
In a bowl, mash the eggplant flesh with a fork. Add tahini, lemon juice, pressed garlic, and salt; mix well.
- 4
Gradually incorporate olive oil while stirring until creamy. Taste and adjust seasoning.
- 5
Transfer to a serving dish, drizzle with olive oil, sprinkle with parsley and chili (if using). Serve at room temperature with pita bread.
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