Baba Ganoush Recipe - smooth, creamy, silky and flavorful cold Middle Eastern eggplant dip, that is easy to make and tasted amazing.

Baba Ganoush




– 1 eggplant, extra large – 1 1/2 tsp salt — divided – 2 tbsp olive oil — divided – 2 tbsp lemon juice – 2 tbsp Tahini – 1-2 cloves garlic – 1 tbsp Greek Yogurt For topping, optional, choose one: – zaatar – sumac – pine nuts – sesame seeds – cayenne pepper – olive oil

8 servings

1 hr

Step 1

Cut the eggplant in half vertically.Sprinkle with some sea salt (about 1 teaspoon) and let it sit like that for at least 15 minutes. Pat dry the liquid that the eggplant releases. This usually gets rid of its bitterness.

Step 2

Cut 2-3 incisions along the length of the eggplant pieces, on the skin side, not cutting through the flesh.Drizzle the flesh side with olive oil.Place on a baking sheet, lined with foil, cut side down and roast for 40 minutes at 425 F or grill on high for 20 -30 minutes, until charred and smokey.

Step 3

When the eggplant is cool enough to handle, scoop out the flesh and place in a food processor. Add 2 tbsp lemon juice, 1/2 tsp salt, 1 tbsp yogurt (optional), 1-2 garlic cloves, 2 tbsp Tahini. Pulse a few times until smooth. With the processor running on low, slowly add 1 tbsp olive oil.

Step 4

Place in a bowl and add toppings (optional). Serve.