“Baba ghanoush is a classic Mediterranean dip made from roasted eggplants, tahini, garlic, and lemon juice. Known for its smoky flavor and creamy texture, this dish is a favorite at BoGosto. Whether served with warm pita bread, fresh vegetables, or as part of a mezze platter, baba ghanoush is sure to impress your guests.”
Ingredients:
- 2 large eggplants
- 1/4 cup tahini (sesame paste)
- 2-3 tablespoons fresh lemon juice (to taste)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Pomegranate seeds (optional, for garnish)
- Paprika (optional, for garnish)
- Pita bread or fresh vegetables for serving
Instructions:
- Roast the Eggplants:
- Preheat your oven to 400°F (200°C). Prick the eggplants all over with a fork and place them on a baking sheet.
- Roast in the preheated oven for 30-40 minutes, turning occasionally, until the eggplants are soft and the skin is charred.
- Alternatively, you can grill the eggplants over an open flame for a smokier flavor.
- Prepare the Eggplants:
- Remove the roasted eggplants from the oven and let them cool slightly. Cut them open and scoop out the flesh, discarding the skin.
- Place the eggplant flesh in a colander and let it drain for a few minutes to remove excess liquid.
- Make the Baba Ghanoush:
- Transfer the drained eggplant flesh to a food processor. Add the tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and black pepper.
- Blend until smooth and creamy, adjusting the seasoning and lemon juice to taste.
- Serve:
- Transfer the baba ghanoush to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped parsley, pomegranate seeds, and a sprinkle of paprika if desired.
- Serve with warm pita bread or fresh vegetables for dipping.