Baba Ganoush (Lebanese Roasted Eggplant Dip)

Name: Baba Ganoush (Lebanese Roasted Eggplant Dip)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 1/2 to 2 pounds eggplant (rinsed and patted dry (2 smallish globe eggplants, or 1 medium globe eggplant); 4 1/2 tablespoons extra-virgin olive oil (divided); 3 cloves garlic (peeled, minced); 4 tablespoons tahini; 2 tablespoons fresh lemon juice; 2 tablespoons Greek yogurt {optional for a creamier dip but won't be vegan}; 1/2 teaspoon salt (or more to taste); 3/4 teaspoon cumin; Fresh minced parsley (sumac,cayenne pepper, toasted pine nuts and a drizzle of olive oil for garnish); Fresh pita bread or pita bread chips (fresh vegetables, such as sliced cucumber or bell pepper strips for serving)

My family's authentic Lebanese baba ganoush recipe, made with smoky roasted eggplant, tahini, lemon and garlic. Creamy, easy and perfect with warm pita.

Prep5 min
Cook45 min
Total50 min
Makes6 servings
Calories188

Ingredients

6 servings

1 1/2 to 2 pounds eggplant (rinsed and patted dry (2 smallish globe eggplants, or 1 medium globe eggplant)
4 1/2 tablespoons extra-virgin olive oil (divided)
3 cloves garlic (peeled, minced)
4 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons Greek yogurt {optional for a creamier dip but won't be vegan}
1/2 teaspoon salt (or more to taste)
3/4 teaspoon cumin
Fresh minced parsley (sumac,cayenne pepper, toasted pine nuts and a drizzle of olive oil for garnish)
Fresh pita bread or pita bread chips (fresh vegetables, such as sliced cucumber or bell pepper strips for serving)

Method

1
Preheat the oven to 400°F and line a baking sheet with foil. Poke a few holes in the eggplant's skin with a paring knife, brush it with 1/2 tablespoon of the olive oil and place it on the prepared sheet.
2
Roast until it’s wrinkled and soft, about 40 to 55 minutes, turning over once halfway through. Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin).
3
Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid. Add the garlic to a food processor and pulse a few times to chop.
4
Add the eggplant, tahini, lemon juice, Greek yogurt (if using), salt, cumin and 2 tablespoons of the oil. Pulse until well combined. It doesn't need to be completely smooth unless you prefer it that way.
5
Transfer the eggplant dip to a shallow bowl. Drizzle the remaining 2 tablespoons oil on top. Add any additional toppings you like and serve with fresh pita bread, pita chips, or fresh vegetables.

Notes

Choose smaller eggplants. Smaller globe or Italian eggplants have fewer seeds and less bitterness, so you get a smoother, sweeter dip. Don't skip straining. Draining the roasted eggplant before blending removes excess liquid and is the key to a thick, creamy dip instead of a watery one. For a smokier flavor, char the eggplant on the grill, over a gas burner or under the broiler instead of roasting it. See the methods in the post above. For a chunkier texture, mash with a fork or potato masher instead of using a food processor, just like many restaurants serve it. Make ahead: Baba ganoush keeps for up to 4 days in the fridge, and the flavor gets even better after a day. To keep it vegan, leave out the Greek yogurt.