Baba Ganoush

Creamy, savory, smoky eggplant dip with tahini, garlic, and lemon, this baba ganoush recipe tastes delicious with fresh vegetables and warmed flatbread or naan.

We have a local Lebanese restaurant with the tastiest baba ganoush (aka baba ghanoush) that we all love, so I finally decided to try recreating it at home from a recipe I found on Love and Lemons. This easy baba ganoush recipe was creamy, smoky, and delicious with fresh veggies and warm naan or flatbread, and was a great addition to our smorgasbord dinner.

Baba Ganoush

Ingredients:

• 2 medium eggplants, pierced with a knife or fork
• ¼ cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil, plus more for serving
• 2 garlic cloves, minced
• ½ tsp sea salt
• Fresh parsley, finely chopped
• Smoked paprika
• Red pepper flakes, optional

Serving:

• Warm naan or flatbread
• Baby bell pepper, sliced
• Cucumbers, sliced
• Carrots, peeled and sliced
• Cherry tomatoes

How to Make Baba Ganoush

Preheat the oven to 400 degrees.

Wrap the eggplants in foil, place on a baking sheet, and roast for 60-75 minutes, or until they are very soft and collapse to the touch.  Side Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil) until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions

Remove from the oven and set aside to cool.

Once the eggplants are cool to the touch, peel and discard the skin from the eggplants, removing the clumps of seeds.

Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.

Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and mix, scraping down the sides until creamy and smooth.

Transfer the baba ganoush to a serving dish and sprinkle with fresh parsley, smoked paprika, and red pepper flakes.

Serve with flatbread, naan, and fresh veggies. Enjoy.