Baba Ganoush Recipe
Baba ganoush is a homemade delight that brings the flavors of the Mediterranean to your table. This versatile dip, made from roasted eggplant and tahini, is bursting with rich and smoky flavors that will impress your guests at any occasion.
Ingredients
- 2 large Eggplant
- 1/4 cup Tahini
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Smoked Paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the eggplant and pat it dry.2 large Eggplant
- Pierce the eggplant with a fork in multiple places to allow steam to escape during roasting.
- Place the eggplant on a baking sheet lined with parchment paper.
- Roast the eggplant in the preheated oven for 45-60 minutes, or until the skin is charred and the eggplant collapses.
- Remove the eggplant from the oven and let it cool.
- Cut the cooled eggplant in half lengthwise and scoop out the flesh using a spoon.
- Place the eggplant flesh in a colander and let it drain for 10-15 minutes. This helps remove excess moisture and ensures a creamy texture.
- In a blender or food processor, combine the drained eggplant flesh, tahini, lemon juice, garlic cloves, and a pinch of salt.1/4 cup Tahini, 2 tbsp Lemon Juice, 2 tbsp Olive Oil, 1 tsp Sea Salt, 1/2 tsp Smoked Paprika
- Blend the ingredients until smooth and creamy. You may need to stop and scrape down the sides of the blender or processor to ensure everything is well mixed.