Baba Ganoush
A silky, smoky Middle Eastern eggplant dip made with roasted eggplant, tahini, and fresh lemon juice. Customize with swappable roasted vegetables and finishing touches to create endless variations.
Ingredients
Method
Preheat oven to 400°F. Prick each eggplant several times with a fork. Place on a baking sheet and roast for 35–40 minutes, until completely collapsed and very soft when pressed.
Let eggplants cool for 5 minutes. Scoop the soft flesh into a colander and let drain for 5 minutes to release excess liquid; discard the skins.
Transfer drained eggplant to a food processor. Add tahini, lemon juice, garlic, olive oil, salt, and cumin. Pulse until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning—add more lemon juice for brightness, salt for depth, or tahini for earthiness.
Transfer to a serving bowl, create a shallow well in the center with the back of a spoon, and drizzle with olive oil.
Top with pomegranate seeds, fresh parsley, and a pinch of paprika. Serve with pita bread or fresh vegetables.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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