Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It’s typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, Alabama
Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool. Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.
Baba Ganoush Tips
What can you serve with baba ganoush?
Baba ganoush is the perfect dip for pita bread, alongside other dips like hummus. You can also make a feast of Middle Eastern dishes by making tabouleh and lamb tagine.
How should you store baba ganoush?
Store baba ganoush in an airtight container in the refrigerator for up to four days. (You might find it tastes even better after the flavors meld for a day or two!)
How else can you cook the eggplant for this baba ganoush recipe?
You can grill whole eggplants on medium-high heat, turning occasionally until the skin is charred, for 25 to 35 minutes. Halve the eggplants and scoop out the meat to make this dip! Get even more comfortable cooking with this vegetable by trying more of our favorite eggplant recipes.
What are some variations of this baba ganoush recipe?
This vegan recipe is pretty healthy already, but you can lighten it up by using a little less oil, or reducing the salt by 1/4 teaspoon. Serve it with vegetables instead of pita bread, and you’ll have yourself a good-for-you appetizer!
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