Baba Ganoush is a Middle Eastern vegan eggplant dip that not only tastes great but also has a lovely texture that you will fall in love with! It’s made with roasted smoky eggplant, garlic, olive oil, lemon juice, parsley, and salt!

I like to top my baba ganoush with a drizzle of olive oil and a sprinkle of zsmoked paprika. The dip is best served with warm or grilled pita bread. 

INGREDIENTS

  • 3 – 4 medium eggplants
  • 2 cloves of garlic, pressed or minced
  • 2 tablespoons lemon juice, more if necessary
  • 2 tablespoons tahini
  • 1/3 cup extra-virgin olive oil, plus more for garnish
  • 2 tablespoons chopped fresh parsley plus extra for garnish
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika plus more for garnish
  • ¼ teaspoon ground cumin

Instructions

Step 1: Place the drained eggplants in the food processor (use the plastic blade). Add the tahini paste, garlic, lemon, salt, pepper, cumin and paprika and mix on a medium speed.

Step 2: Add olive oil, one spoon at the time, you will see how your eggplants will become fluffy.

Step 3: Taste, adjust salt and lemon.

Step 4: Transfer Baba Ganoush in a serving bowl, make a circular “well” with the back of a spoon and drizzle with olive oil, and sprinkle with your choice of aleppo chili flakes, smoked paprika or sumac. Sprinkle with fresh herbs and serve with warm pita bread and/or veggies.

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