Description
Baba ghanoush or ganoush is a creamy, smoky eggplant dip that’s perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons of tahini sesame paste
- ½ cup of fresh lemon juice
- 2 garlic cloves
- Salt
- Black pepper
- Olive oil
Instructions
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Wash the eggplants thoroughly.
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Grill them either in the oven or directly over an open flame for a more intense smoky taste.
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Cut the eggplants in half.
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Brush with olive oil and place them cut-side down under the broiler.
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Roasting this way helps caramelize the flesh, enhancing the flavor.
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Once the eggplants are tender, remove them from the heat.
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Immediately place them in a sealed bag or cover them with a bowl to let them steam—this makes peeling easier.
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Once cool, peel off the charred skin completely, leaving only the soft, roasted flesh.
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Use a fork to mash the eggplant thoroughly.
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Add: tahini, lemon juice, minced garlic cloves, Salt and black pepper to taste.
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Stir everything well with a fork until fully combined.
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Transfer the baba ghanoush to a serving dish.
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Drizzle generously with extra virgin olive oil for a glossy finish.
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Optionally, garnish with fresh parsley, pomegranate seeds, or a sprinkle of smoked paprika for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: side dish
- Cuisine: Lebanese cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal