Creamy Baba Ghanoush Recipe
Baba Ghanoush, a luscious and smoky eggplant dip, is a Middle Eastern classic that has captured the hearts and palates of food lovers around the globe. This Creamy Baba Ghanoush Recipe combines velvety textures with vibrant flavors, making it an ideal appetizer or accompaniment to your favorite meals. Whether you’re hosting a gathering or simply craving something delicious, this recipe is sure to impress.
Why This Recipe is a Keeper
This Creamy Baba Ghanoush Recipe stands out because of its simplicity and the rich flavors it brings to the table. The smokiness of the roasted eggplant, combined with the zest of lemon and the creamy notes of tahini, creates a delightful balance that pairs wonderfully with pita bread, fresh veggies, or even as a spread for sandwiches. Plus, it’s quick to prepare and a fantastic way to enjoy healthy ingredients without sacrificing taste.
Ingredients at a Glance
- 1 pound eggplant
- 2 tablespoons extra virgin olive oil, divided
- 1 pinch sea salt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 handful fresh parsley, chopped
- 1/4 teaspoon ground cumin
- 1 pinch freshly ground black pepper
- 1 pinch smoked paprika for garnish
What You’ll Need (Gear)
- Oven or Grill: For roasting the eggplant to achieve that signature smoky flavor.
- Baking Sheet: To place the eggplant while it roasts.
- Food Processor: For blending the ingredients into a creamy consistency.
- Knife and Cutting Board: To prepare the garlic and herbs.
- Measuring Spoons: For accurate ingredient measurements.
Creamy Baba Ghanoush Recipe, Made Easy
Step 1: Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut side down on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the eggplant and sprinkle a pinch of sea salt. Roast in the oven for 25-30 minutes, or until the skin is charred and the flesh is tender.
Step 2: Cool and Scoop
Once the eggplant is done roasting, remove it from the oven and let it cool for about 10 minutes. Carefully scoop out the flesh with a spoon, discarding the skin, and place it in a food processor.
Step 3: Add the Flavors
To the food processor, add the minced garlic, lemon juice, tahini, ground cumin, freshly ground black pepper, and the remaining tablespoon of olive oil. Blend until smooth and creamy, scraping down the sides as needed.
Step 4: Finish with Freshness
Once blended, add the chopped fresh parsley and pulse a few times to combine. Taste and adjust seasoning if necessary, adding more salt, lemon juice, or tahini according to your preference.
Step 5: Serve It Up
Transfer the creamy baba ghanoush to a serving bowl. Drizzle a little extra virgin olive oil on top, and sprinkle with smoked paprika for garnish. Enjoy it with warm pita, fresh veggies, or as a spread on sandwiches.
International Equivalents
- Eggplant: Also known as aubergine in many countries.
- Tahini: Sesame paste can vary in thickness; adjust accordingly.
- Sea Salt: Can be replaced with kosher salt if preferred.
- Smoked Paprika: Regular paprika can be used but will lack the smoky flavor.
What I Learned Testing
- The roasting time can vary based on the size of your eggplant; keep an eye on them to prevent burning.
- Allowing the roasted eggplant to cool slightly makes it easier to scoop out the flesh.
- Experimenting with the amount of tahini can create different flavor profiles; some might prefer it creamier, while others enjoy a lighter taste.
- For an extra smoky flavor, consider grilling the eggplant instead of roasting it in the oven.
Storing, Freezing & Reheating
Store any leftover baba ghanoush in an airtight container in the refrigerator for up to 4-5 days. The flavors often deepen as it sits. If you want to prepare it in advance, it freezes well for up to 3 months. Just thaw in the refrigerator overnight and stir well before serving. Reheating isn’t necessary, as it’s delicious served cold or at room temperature.
Quick Questions
Can I use other types of eggplant for this recipe?
Yes, while the classic choice is the globe eggplant, you can also use Japanese or Italian eggplants. Just adjust the roasting time as needed.
Is there a substitute for tahini?
If you don’t have tahini on hand, you can use sunflower seed butter or a mix of peanut butter and olive oil for a different flavor profile.
Can I make baba ghanoush without a food processor?
Absolutely! You can mash the roasted eggplant with a fork and mix in the other ingredients by hand. It will have a chunkier texture, which can be quite appealing.
What can I serve with baba ghanoush?
Baba ghanoush pairs wonderfully with pita bread, fresh veggies like carrots and cucumbers, or even as a spread on sandwiches and wraps. It also makes a great addition to a mezze platter.
Keep Cooking
- Sally’s Baking Addiction for more delicious baking recipes.
- Pinch of Yum for incredible food photography and healthy meals.
- Minimalist Baker for simple, quick recipes that require 10 ingredients or less.
Wrap-Up
This Creamy Baba Ghanoush Recipe is not just a dip; it’s an experience that brings together flavors and textures in a way that’s both comforting and exciting. Whether you’re dipping, spreading, or simply savoring it by the spoonful, this recipe is sure to become a staple in your kitchen. So gather your ingredients, follow the steps, and get ready to impress yourself and your guests with this deliciously creamy creation!
With its ease of preparation and delectable flavor, you’ll find yourself making this recipe again and again. Enjoy every bite!
Creamy Baba Ghanoush Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut side down on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the eggplant and sprinkle a pinch of sea salt. Roast in the oven for 25-30 minutes, or until the skin is charred and the flesh is tender.
- Once the eggplant is done roasting, remove it from the oven and let it cool for about 10 minutes. Carefully scoop out the flesh with a spoon, discarding the skin, and place it in a food processor.
- To the food processor, add the minced garlic, lemon juice, tahini, ground cumin, freshly ground black pepper, and the remaining tablespoon of olive oil. Blend until smooth and creamy, scraping down the sides as needed.
- Once blended, add the chopped fresh parsley and pulse a few times to combine. Taste and adjust seasoning if necessary, adding more salt, lemon juice, or tahini according to your preference.
- Transfer the creamy baba ghanoush to a serving bowl. Drizzle a little extra virgin olive oil on top, and sprinkle with smoked paprika for garnish. Enjoy it with warm pita, fresh veggies, or as a spread on sandwiches.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
- This dip freezes well for up to 3 months; thaw in the fridge overnight before serving.
- For a smokier flavor, try grilling the eggplant instead of roasting.
