Baba Ganoush Recipe: Smoky and Creamy
Classic Baba Ganoush with smoky, creamy flavor.
Ingredients
- 2 medium eggplants 2 lbs
- ¼ cup tahini
- 3 cloves garlic minced
- 3 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground cumin
- Pinch of smoked paprika optional
- Optional: Parsley pomegranate seeds, olive oil
- Suggested Pairings: White wine pita bread
Instructions
- Roast eggplants at 425°F for 40–50 min; cool.
- Scoop out flesh, drain 10 min.
- Blend with tahini, garlic, lemon juice, oil, salt, cumin, and paprika.
- Taste and adjust seasoning.
- Chill 30 min (optional).
- Serve in a white ceramic bowl with olive oil, parsley, pomegranate seeds, wine, and pita.
Notes
- Roast until very soft for creaminess.
- Store in fridge for 5 days or freeze for 2 months.
- Try a spicy or herb variation.
- Pair with crudités.