Go Back

BABA GANOUSH

Sana Umer
Smoky, creamy eggplant dip blended with tahini, garlic, and lemon juice. Perfect as a spread for bread, pita, or veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 6 servings
Calories 140 kcal

Ingredients
  

Ingredients

  • 2 large eggplants
  • 3 tablespoons tahini
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons olive oil plus extra for drizzling
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon smoked paprika optional for garnish
  • 1 tablespoon chopped parsley optional for garnish

Instructions
 

Roast Eggplants

  • Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 25–30 minutes until soft and skin is charred.

Prepare Eggplant

  • Let eggplants cool, then scoop out the flesh and discard the skin.

Blend Dip

  • In a food processor, combine roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth.

Serve

  • Transfer to a serving bowl. Drizzle with olive oil and sprinkle smoked paprika and chopped parsley if desired.

Notes

  • Tip: For extra smokiness, grill eggplants over an open flame instead of roasting.
  • Variation: Add roasted red peppers for a colorful twist.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
Keyword Japanese fusion bowl, sushi bowl recipe