appetizers
Baba Ganoush
This easy baba ganoush recipe is smoky, savory, and creamy. Made with eggplant, tahini, garlic, and lemon, it's a delicious dip for pita and veggies.
Ingredients
- 2 medium eggplants, pierced with a knife or fork
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves
- ½ teaspoon sea salt
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes, optional
- Pita bread, for serving
- Veggies, for serving
Directions
- Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
- Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
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