Baba Ganoush

4.25 from 12 votes

Baba Ganoush made easy in the oven. Smoky, creamy eggplant blended with tahini, lemon, garlic, and spices into a silky Middle Eastern dip.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer

Cuisine: Middle Eastern

Keyword: baba ganoush, middle eastern appetizers

Servings:

Calories: 122kcal

Preheat your oven to 375°F.
Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on the grill. Let them cool completely. Peel off the skin and discard it. The eggplant should be very soft and the skin should be able to be peeled easily. Drain them in a strainer over a mixing bowl for a few minutes. You'll want to remove as much moisture from the eggplants as possible.
Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, sumac salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
To serve drizzle with a bit of olive oil, sprinkle with some more sumac and garnish with parsley. Serve with pita chips or vegetables.

Eggplant: Use firm, glossy eggplants. Roast until the skin is blackened and the flesh is completely soft.
Draining: Let the roasted eggplant flesh drain in a strainer for at least 10 minutes to avoid a watery dip.
Tahini: Choose a smooth, pourable tahini and stir it well before adding to the food processor.
Spices: Sumac adds a lemony tang that brightens the dip. Sprinkle a little extra on top before serving.
Garlic: Start with less if you are sensitive to raw garlic, then add more to taste.
Serving: Great with pita bread, fresh vegetables, or as a spread in wraps and sandwiches.
Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Stir well after thawing.