Description
Simple Roasted Garlic Baba Ganoush is a creamy, smoky Middle Eastern dip made from roasted eggplant and garlic, blended with tahini, lemon juice, and olive oil. Served with warm pita bread and fresh vegetables, it’s a delicious appetizer or snack perfect for any occasion.
Ingredients
Scale
Produce
- 1 medium Eggplant (Approximately 1 pound, choose one with smooth, shiny skin)
- 1 bulb Garlic (Look for firm bulbs with tight, unblemished skin)
- 1 assortment Fresh vegetables (Carrots, cucumbers, bell peppers for dipping)
Pantry
- 1/4 cup Tahini (Stir well before measuring)
- 2 tablespoons Lemon juice (Freshly squeezed for best flavor)
- 2 tablespoons Olive oil (Extra virgin for richness)
- 1/2 teaspoon Salt (Adjust to taste)
- 1 pinch Ground cumin (Optional for added flavor)
Additional
- 1 pack Pita bread (Warm for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the eggplant and garlic for the perfect smoky flavor.
- Prepare Eggplant: Wash the eggplant thoroughly and slice it in half lengthwise. Score the flesh in a crisscross pattern to help it cook evenly and absorb flavors.
- Season Eggplant: Drizzle olive oil generously over the cut sides of the eggplant and sprinkle with salt. Place the eggplant cut-side down on a baking sheet to maximize roasting.
- Prepare Garlic: Slice off the top of the garlic bulb to expose the cloves, drizzle with olive oil, then wrap the bulb tightly in aluminum foil to roast alongside the eggplant.
- Roast Vegetables: Place the baking sheet and wrapped garlic in the oven and roast for about 25-30 minutes until the eggplant is soft and charred and the garlic is tender.
- Cool and Scoop: Allow the roasted veggies to cool slightly. Scoop out the soft eggplant flesh into a mixing bowl and squeeze the roasted garlic cloves out of their skins into the bowl.
- Mix Ingredients: Add tahini, freshly squeezed lemon juice, and ground cumin (if using) to the bowl with the eggplant and garlic.
- Blend: Blend the mixture until smooth, slowly drizzling in the remaining olive oil while blending to create a creamy, luscious texture. Taste and adjust seasoning with salt as needed.
- Serve: Transfer the baba ganoush to a serving bowl, drizzle with extra olive oil on top, and serve warm or at room temperature with pita bread and fresh vegetable sticks for dipping.
Notes
- For extra smoky flavor, you can char the eggplant over an open flame before roasting.
- Be sure to use fresh lemon juice for the brightest flavor.
- If you prefer a chunkier texture, pulse blend instead of pureeing completely smooth.
- Adjust salt according to your taste and dietary preferences.
- This dip keeps well in the refrigerator for up to 3 days in an airtight container.
