Baba Ganoush
The perfect creamy dip with a smoky punch, Baba Ganoush brings together rich eggplant, tahini, and fresh herbs. It’s an easy appetizer to whip up for any gathering or cozy night in. Serve it with warm pita or crunchy veggies for a delightful treat!
Equipment
- Cutting Board
- Mixing Bowl
- Peeler
- Baking Sheet
Ingredients
- 1 Eggplant
- 1 Tomato
- 1 Onion
- 2 cloves Garlic
- 2 tablespoons Parsley
- ½ Lemon
- 1 tablespoon Olive oil
- ½ teaspoon Salt
- 1 tablespoon Pomegranate molasses
- optional Sumac
- optional Mint leaves
Instructions
- Begin by roasting the eggplant. Place it directly over the flame on your stovetop. Turn it every few minutes to ensure it chars evenly. You’ll want to see the skin blackening and the flesh becoming soft and tender after about 15 minutes.
- Once the eggplant is roasted, carefully peel off the burnt skin. You can use a fork or your fingers, but be cautious as it will be hot!
- Transfer the roasted eggplant to a mixing bowl. Use a fork or potato masher to mash it until it reaches your desired consistency.
- Now, it’s time to add the flavor! Stir in the diced tomato, onion, and minced garlic. Each ingredient brings its unique taste, so don’t skip any of them!
- Next, add in the chopped parsley, lemon juice, olive oil, and salt. Mix everything together until well combined. Taste it at this point; you might want a pinch more salt or lemon juice.
- If you’ll be using it, drizzle in the pomegranate molasses for a touch of sweetness, and stir again. This optional ingredient adds a delightful twist to the flavor profile.
- Don’t forget to garnish! Serve your Baba Ganoush with a drizzle of olive oil on top and a sprinkle of sumac or fresh mint leaves for an aromatic finish.
- Enjoy your Baba Ganoush warm or at room temperature. It pairs wonderfully with fresh pita bread or crunchy vegetable sticks.
- Store any leftovers in an airtight container in the refrigerator. If you have some remaining, let it sit at room temperature for a bit before serving again; it tastes even better after a day!
Notes
- Roasted eggplants freeze very well: They can stay in the freezer for up to 6 months.
- Use fresh eggplants: Overripe eggplants are bitter in taste and won’t taste as good.
- Enjoy this dip cold: Store it in the fridge, and before consuming let it sit at room temperature for a bit.
- This recipe serves up to 4: It can easily be doubled.
- Soak the eggplant: If you’re worried that your eggplant might be a bit bitter, slice it in half, sprinkle with salt, and soak for 20 minutes.
- Smoky flavor in the oven: Add smoked paprika to achieve that smoky flavor when roasting in the oven.