Baba Ghanouj (also spelled Baba Ganoush) is a classic Middle Eastern dip made from roasted or grilled eggplant mixed with tahini, garlic, lemon juice, and olive oil. It’s creamy, smoky, and delicious, often served with pita bread or as part of a mezze platter. The key to great Baba Ghanouj is getting that smoky flavor from charred eggplant.

Ingredients:

• 2 medium eggplants (about 1.5 lbs)
• 1/4 cup tahini (sesame paste)
• 2–3 cloves garlic, minced (adjust to taste)
• 2–3 tablespoons fresh lemon juice (adjust to taste)
• 2 tablespoons extra virgin olive oil (plus more for serving)
• 1/2 teaspoon ground cumin (optional, for added flavor)
• Salt, to taste
• Fresh parsley or mint, chopped (for garnish)
• Paprika or sumac (optional, for garnish)

Instructions:

1. Roast or Grill the Eggplant:

• Preheat your oven to 400°F (200°C) or heat a grill to medium-high heat.
• Pierce the eggplants a few times with a fork (this prevents them from bursting).
• For oven-roasting: Place the eggplants on a baking sheet and roast for about 35–45 minutes, turning occasionally, until the skin is charred and the inside is very soft.
• For grilling: Place the whole eggplants directly on the grill grates, turning frequently, for 20–30 minutes, until the skin is blackened and the flesh is tender.
• Once cooked, let the eggplants cool enough to handle.

2. Prepare the Eggplant:

• Once the eggplants have cooled slightly, slice them open and scoop out the soft flesh into a bowl. Discard the charred skins.
• Place the eggplant flesh in a strainer for a few minutes to let excess liquid drain, which helps avoid a watery dip.

3. Mix the Ingredients:

• In a large bowl, mash the eggplant with a fork or potato masher until it reaches your desired consistency (smooth or slightly chunky, depending on your preference).
• Add the tahini, garlic, lemon juice, olive oil, and salt. Mix well to combine.
• If you prefer a creamier texture, you can blend the ingredients in a food processor for a smoother dip.
• Adjust seasoning by adding more salt, lemon juice, or tahini as needed. For a touch of warmth, stir in the ground cumin (optional).

4. Serve:

• Transfer the Baba Ghanouj to a serving bowl.
• Drizzle with additional olive oil and garnish with chopped parsley, a sprinkle of paprika or sumac for color and flavor.

5. Serve with:

• Pita bread or pita chips
• Fresh vegetables (like cucumbers, carrots, or bell peppers)
• As part of a mezze platter with hummus, tabbouleh, falafel, and other Middle Eastern dishes.

Tips:

• Smokiness: Grilling the eggplant will give you the best smoky flavor, but roasting also works well if grilling is not an option. You can also broil the eggplant for a few minutes at the end of roasting to char the skin more.
• Tahini balance: Adjust the amount of tahini depending on your taste; some prefer a heavier tahini flavor, while others like it lighter.
• Texture: Baba Ghanouj can be smooth or chunky, so mash or process the eggplant based on your texture preference.

Baba Ghanouj is a versatile dip that is smoky, creamy, and rich with a slight tang from the lemon and the warmth of the garlic. Perfect for dipping or as a spread!