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Baba Ghanoush (Roasted Eggplant Dip)

Smoky, creamy, and downright irresistible, this baba ghanoush brings bold flavor to your table without any fuss. Made with simple ingredients and a little oven magic, it’s proof that homemade can taste better than anything store-bought.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 116
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants about 2 pounds (900g)
  • 1/4 cup tahini well-stirred
  • 1/4 cup fresh lemon juice
  • 2 to 3 cloves garlic finely minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh parsley leaves chopped
  • extra-virgin olive oil for drizzling, optional

Method
 

  1. Adjust oven rack to the middle position and turn the broiler on high. Line a baking sheet with aluminum foil, prick eggplants with a fork, and place them on the sheet.
  2. Broil eggplants for 2 minutes on each side until the skin darkens.
  3. Turn off the broiler and heat the oven to 375°F (190°C).
  4. Roast eggplants for 25 to 30 minutes until very soft, then cool for 10 to 15 minutes.
  5. Combine tahini, lemon juice, minced garlic, cumin, and salt in a medium bowl and set aside.
  6. Split eggplants open, drain excess liquid, and scoop flesh into the tahini mixture.
  7. Mash mixture with a fork until mostly smooth with some texture.
  8. Stir in chopped parsley and drizzle with olive oil before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days; the flavor improves after a day or two. Serve with warm pita or fresh vegetables for a simple and satisfying spread.