Description
This Smoky Eggplant Dip, also known as Baba Ganoush, is a creamy, flavorful Middle Eastern appetizer featuring roasted eggplant blended with tahini, fresh lemon juice, garlic, and olive oil. Enhanced with toasted pine nuts and sumac for garnish, it makes a perfect dip for pita chips or a delightful addition to any Mediterranean meal.
Ingredients
Eggplant and Seasoning
- 3 long purple Italian eggplants or 2 globe eggplants, cut in half lengthwise
- ¼ cup + 3 Tbsp extra virgin olive oil, divided
- ½ tsp kosher salt, plus more to taste
Dip Ingredients
- ¼ cup tahini (I recommend Soom Tahini), plus more for serving
- ½ lemon, juiced (about 2 Tbsp)
- 2 cloves garlic, grated
- 2 Tbsp chopped fresh parsley, plus more for serving
Garnish
- Sumac, for serving
- 2 Tbsp toasted pine nuts, for serving
Instructions
- Score the eggplant. Preheat your oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper. Using a paring knife, carefully score the flesh of each eggplant into a diamond pattern without piercing through the skin.
- Season the eggplant. Drizzle 2 Tbsp of olive oil onto the baking sheet. Then drizzle the remaining 2 Tbsp olive oil onto the scored side of each eggplant half. Sprinkle with ½ tsp kosher salt and place the eggplant cut side down on the baking sheet.
- Roast the eggplant. Roast the eggplant in the preheated oven for 40-50 minutes, depending on size and thickness, until the bottoms are golden brown and caramelized. The eggplants are done when they can be easily pierced with a paring knife. Remove and cool slightly until safe to handle.
- Mash the eggplant. Scoop out the flesh of the roasted eggplants with a spoon into a large bowl, discarding the skins. Using a fork, mash the pulp until very smooth or to your preferred texture.
- Add remaining ingredients. Add ¼ cup tahini, the remaining 3 Tbsp extra virgin olive oil, 2 Tbsp fresh lemon juice, grated garlic, and chopped parsley to the mashed eggplant. Stir thoroughly to combine. Taste and adjust seasoning with additional salt, lemon juice, or tahini if desired.
- Garnish and serve. Transfer the dip to a serving bowl. Drizzle with an additional tablespoon of olive oil and garnish with a sprinkle of sumac, toasted pine nuts, and chopped parsley. Serve with pita chips or as part of a Mediterranean appetizer spread.
Notes
- Use a fork to mash the eggplant for a creamier texture or leave it slightly chunky based on preference.
- To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes, stirring frequently.
- Sumac adds a tangy, lemony flavor; if unavailable, a sprinkle of smoked paprika can add a smoky touch.
- Allow the eggplant to cool before mashing to avoid burns and to ensure proper texture.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
