Description
This Easy Baba Ganoush Recipe is a smoky, creamy Middle Eastern eggplant dip that transforms simple ingredients into a flavorful appetizer, perfect for gatherings or as a versatile spread.
Ingredients
Scale
- 2 Italian eggplants or small globe eggplants
- 1/4 cup tahini paste
- Juice of 1 lemon (approximately 2–3 tablespoons)
- 1 garlic clove, minced
- 1 tablespoon plain Greek yogurt (optional – omit for vegan version)
- Kosher salt and black pepper to taste
- 1 teaspoon sumac
- 3/4 teaspoon Aleppo pepper or red pepper flakes (optional)
- Extra virgin olive oil
- Toasted pine nuts for garnish (optional)
Instructions
- Preheat oven to 450°F (230°C).
- Prick each eggplant with a fork. Place on a foil-lined baking sheet.
- Brush eggplants with olive oil and sprinkle with a pinch of salt.
- Roast for 40-45 minutes, turning occasionally, until skin is charred and flesh is soft.
- Let cool for about 15 minutes.
- Scoop out flesh into a colander, drain for 5 minutes.
- In a food processor, combine eggplant flesh, tahini, lemon juice, garlic, yogurt (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pulse to desired consistency.
- Adjust seasonings to taste.
- Serve in a bowl, drizzle with olive oil, sprinkle with sumac, Aleppo pepper, and pine nuts.
Notes
- To enhance flavor, let rest in the fridge for at least 30 minutes before serving.
- Ensure eggplant is properly drained for a thicker dip.
- Store in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: baba ganoush, eggplant dip, middle eastern recipe, vegan appetizer, healthy dip, mediterranean dip