- 2 medium eggplants (approximately 2 pounds)
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup tahini
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin + more for sprinkling
- 1/3 cup olive oil + more for brushing and drizzling
- 2 tablespoons chopped fresh parsley, for garnish
- Pinch of smoked ground paprika, for sprinkling
- Preheat and Line: Preheat oven to 450F and adjust the rack to the middle position. Line a large baking sheet with parchment paper.
- Cut Eggplants into Halves: Cut the eggplants into half lengthwise.
- Brush with Oil: Brush the cut sides of the eggplants with olive oil.
- Roast Eggplants: Place the eggplant halves cut-side-down on the parchment-lined baking sheet and roast in the oven until tender (approximately 35 to 40 minutes).
- Scoop Out The Flesh: Let the roasted eggplant cool for a few minutes before flipping them over and scooping out the flesh with a spoon, discarding the skin.
- Strain the Flesh: Place the mesh strainer over a mixing bowl and discard any stray bits of skin. Press the eggplant flesh against the strainer and make sure to squeeze out as much liquid as possible.
- Process Until Creamy: Combine the strained eggplant flesh, tahini, minced garlic, lemon juice, olive oil, salt, and cumin in the bowl of your food processor or a high-speed blender. Process until pale and creamy.
- Garnish and Serve: Transfer the baba ganoush to a serving bowl, drizzle olive oil over, and garnish with chopped fresh parsley, ground cumin and ground paprika. Serve with vegetable crudités or crackers.
Eggplant: I roasted the eggplants in the oven because I don’t have a grill, but you can also grill them if you prefer. The grilled eggplants will impart a slightly smokier flavor.
Garlic: I recommend using fresh garlic as opposed to dried or granulated garlic because fresh garlic is richer and stronger in flavor.
Lemon Juice: The lemon juice adds a nice citrus flavor to this recipe, so I wouldn’t omit it out. I prefer to use fresh lemon juice instead of store-bought lemon juice because it’s fresher and tastes better, however if you don’t have fresh lemons available, you can use whichever lemon juice you have on hand.
Tahini: Since tahini (basically sesame seeds that have been ground to a paste) is an essential part of making baba ganoush, I wouldn’t recommend substituting it with anything unless you do not like the taste of sesame. In that case, you can substitute it with equal amount of cashew butter.
Ground Cumin: Cumin gives a nice kick to this eggplant dip, so I wouldn’t leave it out if possible.
Olive Oil: I highly recommend using extra virgin olive oil for a bright delicious flavor. I would not recommend using other types of oil as olive oil is what lends a Mediterranean flavor to this dish.
Smoked Ground Paprika: I love smoked ground paprika not only for the smoky flavor, but also for a sprinkle of color. However, if you find it too spicy you can leave it out.
Storing: If not eating immediately, or if there are any leftovers, store in an airtight container in the refrigerator for up to 4 days.
Adapted from: Cookie and Kate
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
Keywords: baba ganoush recipe