Smoky Baba Ganoush
Smoky fire-roasted eggplant blended with tahini, lemon, and garlic into a creamy, naturally vegan Levantine dip.
Good baba ganoush depends on getting real char on the eggplant — over a flame, on a hot grill, or under a blazing oven — because that smoke is what separates this dip from a plain eggplant purée. Once the flesh is scooped out and drained, it gets mashed with tahini, lemon, and garlic into something silkier and smokier than hummus.
Eggplant itself is naturally low in calories and carries a good amount of fiber, and because this recipe skips mayonnaise or sour cream in favor of tahini and olive oil, it stays a naturally gluten-free, plant-based dip that fits within a heart-healthy way of eating. Serve it with raw vegetables or warm flatbread alongside grilled meats or falafel.
Ingredients
- 2 large eggplants — about 2 lb
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tbsp olive oil — plus more for drizzle
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 2 tbsp chopped parsley — for garnish
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Prick eggplants with a fork and roast whole at 425°F (220°C) or char over a gas flame/grill until the skin blisters and flesh is very soft, 30-40 minutes.
- 2Let cool slightly, then halve and scoop out the flesh into a colander to drain excess liquid, about 10 minutes.
- 3Transfer eggplant flesh to a bowl or food processor with tahini, lemon juice, garlic, olive oil, cumin, and salt; mash or pulse to a coarse, creamy texture.
- 4Taste and adjust lemon and salt.
- 5Spread onto a plate, drizzle with olive oil, dust with smoked paprika, and scatter parsley on top.