Baba Ganoush

Baba Ganoush is a tasty eggplant dip made from minced garlic, roasted eggplants,
lemon juice, tahini, and olive oil. It is savory, creamy, and has an intensely
smoky flavor.

Servings: 4 servings

Author:

Course:

Appetizer

Cuisine:

American

Keywords:

Baba Ganoush

🧂 Ingredients

2 medium eggplants

approx 2 to 2 1/2 pounds total
4 tablespoon tahini
2 tablespoons extra-virgin olive oil
1-2 tablespoon lemon juice

to taste
2 cloves garlic

minced
1/4 teaspoon salt

or more to taste
1 teaspoon chopped parsley

for garnishing

Instructions

1 Wash and pat-dry the eggplants.
2 Turn your stovetop to medium-high heat. Using tongs, take an eggplant and place
it above the flames. Roast it while rotating it every 3 minutes so about 15
minutes.
3 You can also do this on the grill or in the oven. The skin should be deeply
charred and the eggplant should start to deflate.
4 Next, add the eggplants to a large bowl and cover with plastic wrap. Allow them
to steam and cool for 15 minutes.
5 After that, cut them in half lengthwise and scoop out the flesh onto a cutting
board. Roughly chop and add them to a large mixing bowl, use a fork to mash up
the flesh into a nice chunky consistency.
6 Add the tahini, lemon juice, olive oil, garlic, salt, and parsley. Stir well,
taste, and adjust for lemon juice.
7 Transfer the final baba ganoush into a serving bowl and garnish with extra
chopped parsley and a drizzle of olive oil before serving.

Baba Ganoush

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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