Erica Greene
@er_gr
Classic Baba Ghanoush
A creamy and smoky eggplant dip, Baba Ghanoush is a traditional Middle Eastern dish made with roasted eggplant, tahini, and garlic. Perfect as a dip or spread, it's a flavorful addition to any meal or gathering.
Details
- Cuisine:middle-eastern
- Meal Type:snack
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:8
- Views:4
Recipe Information
- Prep time20 min.
- Cook time45 min.
- Total time65 min.
- Servings4
Ingredients
- 1
- 4 cloves
- 1 1/2 tablespoons
- 1/2 medium
- 1/2 teaspoon
- to taste
- 1 tablespoon, or to taste
- 1 pinch, for garnish
Cooking Instructions
Follow our step-by-step guide on how to make Classic Baba Ghanoush.
Step 1
Begin by preheating your oven to a toasty 400°F (200°C), positioning one rack in the lower third and another in the upper third for optimal roasting.
Step 2
Gently slice a shallow slit along the side of the eggplant and nestle it into a baking dish.
Step 3
Allow the eggplant to roast on the lower rack for approximately 40 minutes, until it has shriveled and softened beautifully.
Step 4
After that, transfer it to the upper rack for an additional 5 minutes, letting the skin develop a delightful char.
Step 5
Once roasted to perfection, remove the eggplant from the oven and let it cool for 15 to 20 minutes, making it easier to handle.
Step 6
When it’s cool enough, peel away the skin and discard it, placing the tender flesh into a mixing bowl.
Step 7
To this, add the smashed garlic, tahini, zesty lemon juice, red pepper flakes for a kick if desired, and a pinch of salt.
Step 8
Stir everything together until you achieve a creamy, harmonious blend.
Step 9
Finish by drizzling olive oil over the top and sprinkling dried parsley flakes for a touch of color and flavor before serving.
Step 10
Enjoy this roasted eggplant delight as a dip or spread, perfect for sharing with friends and family.