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Baba Ganoush is a silky, smoky eggplant dip that has a little tang from the tahini and lemon juice. It really hits all the right notes for a dip: creamy, tangy, and addicting!
My husband and I have been on a Mediterranean food bender.
For the past, oh, 3 months we have tried the better part of the restaurants in Atlanta and have narrowed it down to two favorites! One happens to be 2 blocks away.
Sometimes we get the lamb gyro and other times the chicken shish kabob, but we always start with the Baba Ganoush!
A perfect baba ganoush is still a little chunky. I don’t like when it is completely smooth. It lacks texture, and we can’t have that!
See? Texture!
This baba is delicious! Roasted eggplants are mashed with tahini, spices and lemon juice for an easy appetizer! The most time consuming part is roasting the eggplants, so make double, taste-test a little, refrigerate over night and then serve with pita chips or warmed pita bread slices! Easy.
This game day serve your friends something a little different!
The hardest part will be not eating it all before your guests arrive. Trust me, I know!
Baba Ganoush
Ingredients
- 2 medium eggplants approximately 2 pounds
- ¼ cup tahini sesame paste
- ¼ cup fresh lemon juice
- 2 garlic cloves finely minced
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2 tablespoons fresh parsley leaves coarsely chopped for serving
- Quality olive oil for drizzling
Instructions
- Preheat your broiler and line a rimmed baking sheet with parchment paper.
- Prick eggplants several times on each side with a fork and broil on baking sheet for 2 minutes on each side (four sides). This adds the smoky flavor to the baba! Yay!
- Switch your oven from the broiler and preheat to 375°F without removing the eggplants from the oven. Roast eggplants 25 to 30 minutes or until very soft. Cool until you can easily handle them.
- While your eggplants cool, whisk together tahini, lemon juice, garlic, cumin and salt in a medium bowl. Set aside.
- Split the eggplants, drain of excess liquid, spoon out the flesh, and add it to the tahini mixture.
- Mash the eggplants into the tahini mixture with a fork until it is creamy and only very small lumps remain. Drizzle with olive oil and sprinkle with parsley right before serving!
- Serve with toasted pita, warm soft pita or pita chips!
Notes
Keep refrigerated. The flavors meld nicely after a 12 hour stay in the fridge. Recipe adapted from Inspired by Taste
Most in Middle East have gas stoves. Eggplants are roasted over gas flame and turned until charred. Charring gives a delicious flavor. I loved this. Was not a tabouleh fan. I think this is called matabol? In the ME and baba ganosh is a salad with tomato cucumber onion sumac parsley Watercress dried Arabic bread.
So I’m wrong. . Mutabal s creamy and baba ganosh has chunks of eggplant. The other is a salad I ate in Saudi Arabia but some put too much sumac, which is sour
Thank you @Lindsey for co-hosting this great giveaway! I was contacted by Kristi and I am the winner! Yeah! I love following your blog and collecting all of these fantastic recipes. I will be stopping by often.
I am soooo excited for you Trish!!! Congratulations! Enjoy! ~Lindsey