How to Make Baba Ganoush (Eggplant Dip)
Baba ganoush is a Lebanese eggplant dip that is similar to hummus, but instead of chickpeas it uses roasted eggplants. It’s super creamy, has a hint of smokiness, and made with simple everyday ingredients!
- 2 medium eggplants
- ¼ cup tahini
- Juice of ½ lemon
- 2 garlic cloves
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika plus more to garnish
- Parsley to garnish
Preheat the oven to 425 F. Pierce the eggplants with a knife about 10 times per eggplant all over. Bake for 50 minutes, then let cool for about 10 minutes until you can touch the eggplant without burning yourself.
Once cooled, peel off the skin and discard. Cut the eggplants in half. Grab a strainer and place it over a bowl. Place the eggplants into the strainer spread and mash the eggplant out to release extra water. Let drain for 5 minutes.
Add the eggplant, tahini, lemon juice, salt, olive oil, and paprika to a blender. Blend until creamy and smooth. If you prefer to have a dip with more texture, you can mash the eggplant by hand with the other ingredients with a fork as well.