Authentic Easy Baba Ganoush is a traditional Middle Eastern dip that features oven-roasted eggplant, tahini, and more. It’s silky smooth and has the most incredible smoky flavor that will compliment just about any veggie or cracker you serve it with.
Fresh vegetablessuch as sliced cucumber or bell pepper strips
Instructions
Preheat the oven to 400 °F (204 °C). Line a large rimmed baking sheet with foil. Use a paring knife to poke a few holes in the eggplant’s skin, and then place it on the prepared tray. Roast until it’s wrinkled and soft, about 40 to 55 minutes, turning over once halfway through.
Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin). Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid.
Add the garlic to a food processor and pulse a few times to chop. Add the eggplant, tahini, lemon juice, yogurt, salt, cumin, and 2 tablespoons oil. Pulse until it’s well-combined. It doesn’t have to be completely pureed unless you prefer it completely smooth.
Transfer the eggplant dip to a shallow bowl. Drizzle the remaining 2 tablespoons oil on top.
Add any additional toppings you like and serve with fresh pita bread, pita chips, or fresh vegetables for dipping.
Notes
Instead of cooking the eggplant in the oven, you can cook it on the grill! To do so, brush the outside with a little olive oil, pierce it a couple times with a paring knife, and cook it on a medium-high grill until tender, about 15 to 20 minutes, flipping as necessary.