Baba Ganoush is a famous Eastern Mediterranean dip made with tahini, organic extra virgin olive oil, lemon, garlic and of course the main component: eggplant. This recipe is very similar to hummus, but it uses grilled or roasted eggplant instead of chickpeas. You can use it as a dip with chips, crackers or pita bread on the side or you can use it as a spread. This recipe is also great for anyone with special diets since it checks many boxes being vegan, gluten-free and nut-free. Baba ganoush also goes so well with vegetables like baby carrots, pepper sticks and cucumbers.
Another great way to serve this recipe is with other dips like hummus and tahini sauce and a fresh salad. Check our Tabbouleh salad recipe, Fattoush recipe and Quinoa salad recipe for inspiration. This recipe can serve 4 to 6 people as an appetizer, and the leftovers can be stored in the refrigerator for 4 days in an airtight container. When serving Baba Ganoush after refrigeration, you can either let it warm to room temperature or serve it cold; some people prefer it cold. Make sure you use small and fresh eggplants since large ones have more seeds and overripe ones can taste bitter.
2 pounds eggplants (about 2 small or medium eggplants)
2 cloves of garlic, medium-sized and pressed or minced
2 tablespoon lemon juice
1/4 cup tahini
1/3 cup Coroli organic extra virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoon chopped fresh flat-leaf parsley, and some extra for garnish
3/4 teaspoon salt, to taste
Pinch of smoked paprika, for garnish
1/4 teaspoon ground cumin
Preheat your oven to 450 F degrees with a rack in the upper part of the oven. Put a large baking sheet with parchment paper to prevent eggplants from sticking to the pan. Cut the eggplants into halves lengthwise and brush the cut sides lightly with organic extra virgin olive oil. Place them in the pan with the halved sides down.
Roast the eggplants until they are very tender from inside and the skin is collapsing. Could take about 35 to 40 minutes depending on the size of the eggplant. Take the eggplants out from the fridge and set them aside to cool for a couple of minutes them flip them over and scoop out the flesh with a large spoon without the skin.
Use a mesh strainer over a mixing bowl to discard any stray bits of eggplant skin and remove as much moisture from the eggplant as possible. Let the eggplant rest for minutes then stir the eggplant to get rid of some more moisture.
Discard the eggplant drippings then add the garlic and lemon juice to the eggplant and stir with a fork until eggplant breaks down and becomes smoother. Add the tahini and stir well until they mix. While stirring, slowly pour in the organic extra virgin olive oil and continue stirring until the mixture is pale and creamy. Break up any remaining long strings of eggplant using a fork.
Stir in the salt, cumin and parsley and season to taste with more salt and more lemon juice, if you prefer a more sour and salty taste.
Move the baba ganoush mixture to a serving bowl and lightly pour some more organic extra virgin olive oil on top. For final touches, sprinkle parsley and smoked paprika on top and serve with accompaniments of your choice or as a sandwich!