Creamy Baba Ganoush with Eggplant and Tahini (Print version)
Smoky roasted eggplant mashed with tahini, lemon, garlic, and olive oil into a creamy baba ganoush dip.
# Ingredients:
For the roasted eggplant
01 -
2 medium eggplants, about 2 lb (900 g)
02 -
1 tablespoon extra-virgin olive oil, plus more for serving
For the tahini dip
03 -
1/4 cup (60 ml) well-stirred tahini
04 -
3 tablespoons fresh lemon juice
05 -
1 small garlic clove, finely grated
06 -
1 tablespoon cold water, plus more as needed
07 -
1/2 teaspoon ground cumin
08 -
3/4 teaspoon kosher salt, plus more to taste
09 -
2 tablespoons chopped fresh parsley
10 -
1/2 teaspoon sumac or smoked paprika, for serving
# Instructions:
01 -
Heat the broiler to high. Prick the eggplants all over with a fork and place them on a lined baking sheet. Broil for 8-10 minutes, turning often, until the skins blister in spots.
02 -
Turn the oven to 425°F (220°C). Roast the eggplants for 25-35 minutes, until they collapse and a knife slides through easily. Cool for 10 minutes.
03 -
Split the eggplants open and scoop the soft flesh into a colander. Let it drain for 10-15 minutes, then discard the skins and excess liquid.
04 -
In a medium bowl, whisk the tahini, lemon juice, garlic, cold water, cumin, and salt until smooth and pale. Add another teaspoon or two of water if it feels too stiff.
05 -
Add the drained eggplant to the tahini mixture. Mash with a fork until creamy with a little texture, or pulse briefly in a food processor for a smoother dip.
06 -
Taste and adjust with more salt or lemon. Spoon into a shallow bowl, drizzle with olive oil, and top with parsley and sumac or smoked paprika.
# Good to know:
01 -
Serve at room temperature for the best flavor.
02 -
The dip thickens slightly after chilling.