Homemade Baba Ganoush (Roasted Eggplant Dip)
Recipe Name: Babaganoush (Eggplant Dip)
A creamy roasted eggplant dip blended with tahini, fresh lemon juice, and garlic. Serve with pita bread, radishes, or green onions.
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Pierce each side of the eggplants with a fork. Leave them whole, with the skins and stems intact.
- Place the eggplants on a baking sheet lined with parchment paper. Roast, turning each eggplant every 15 minutes, until the skins are blackened or charred and the flesh is soft. Roasting time will vary depending on their size and ripeness.
- Allow the eggplants to cool slightly, then cut them open lengthwise. Remove as many seeds as possible, if desired.
- Scoop the flesh into a mixing bowl and discard the skins. Drain any excess liquid, if needed.
- Mash the eggplant into a smooth purée, or use a food processor. Avoid overprocessing it into a liquid.
- Using a mortar and pestle, crush the peeled garlic with the salt into a smooth paste.
- Alternately add the lemon juice and tahini to the garlic paste, mixing well with the pestle or a wooden spoon.
- Add the garlic, salt, lemon juice, and tahini mixture to the eggplant purée. Beat gently but thoroughly until smooth.
- Garnish with parsley just before serving. Serve chilled or at room temperature with olive oil and pita bread, or with radishes and green onions.
Notes
Recipe Notes: The original recipe does not specify servings or total preparation and cooking times. The 15 minutes refers to how often to turn the eggplants, not the total roasting time