When I’m looking for an easy dip to serve at a party, I turn to avocado dip, dill dip and this simple yet satisfying baba ganoush. I always order baba ganoush at my local Mediterranean restaurant, I can’t get enough of it! I’ve learned to make this fabulous dip at home, and I have to say, I think my version tastes even better than what you’d get at a restaurant. Whenever I make baba ganoush, I am tempted to make a whole mezze platter! I love to make all my Mediterranean favorites like creamy, fresh hummus, cool tzatziki sauce, tabbouleh and tangy muhammara and serve them on a platter with olives, feta cheese, veggies and pita bread. If you have a party or a big dinner coming up, why not make it a Mediterranean feast?
Recipe Ingredients
The ingredients for this recipe include whole eggplants, tahini and olive oil for richness, and seasonings including lemon juice, garlic, salt, smoked paprika and parsley.
How do you make baba ganoush?
This recipe starts with eggplants, which are cut in half, then roasted in the oven until very tender. The next step is to scoop out the inside flesh of the eggplants and place it in a food processor along with tahini, garlic, salt, smoked paprika and olive oil. The eggplant mixture is either pulsed to a chunky consistency, or pureed until smooth, whichever you prefer. The final step is to add a drizzle of olive oil and sprinkle of smoked paprika and parsley, then you’re ready to eat!
Tips for the perfect dip
I roast my eggplants because it’s easy and convenient. If you prefer, you can char your eggplant on a grill or gas burner for a smokier flavor. If you go this route, keep the eggplants whole instead of cutting them in half. Tahini is a sesame seed paste that is the main flavoring agent in both baba ganoush and hummus. You can find it in glass jars near the peanut butter in most grocery stores. This recipe calls for smoked paprika which helps to add a smoky flavor to the dip. It can be found in all major grocery stores in the spice aisle. Serve your dip with toasted pita bread, fresh vegetables or pita chips. You can add a variety of garnishes to your dip such as sesame seeds, sumac, chives or pomegranate seeds. This dip can be made up to 3 days before you plan to serve it. Add your garnishes right before you’re ready to eat. Baba ganoush requires a fair amount of salt to counteract the natural bitterness of the eggplant. Taste your dip, and then keep adding salt as needed until you get to your desired flavor level.
Once you try this recipe, you’ll find yourself making it on the regular! It’s a great alternative to hummus and the smoky, savory flavor just can’t be beat.
Baba Ganoush Video
