🍆 Baba Ganoush (Smoky Roasted Eggplant Dip)

🧂 Ingredients (Serves 4–6)

• 2 medium eggplants

• 2–3 Tbsp tahini (sesame paste)

• 2 Tbsp fresh lemon juice

• 2 cloves garlic, minced

• 2 Tbsp extra virgin olive oil, plus more for drizzling

• ¼ tsp ground cumin (optional, adds warmth)

• Salt, to taste

• Garnish: paprika, parsley, or pomegranate seeds

🔥 Step 1. Roast the eggplants

1. Preheat oven to 220°C / 425°F (or grill for extra smokiness).

2. Prick eggplants all over with a fork and place on a baking tray.

3. Roast for 30–40 minutes, turning occasionally, until skins are charred and the inside is soft.

4. Let cool, then peel off the skins and scoop out the soft flesh.

5. Place flesh in a strainer for 10–15 minutes to drain excess liquid.

💨 For smoky flavor: roast directly over a gas flame for a few minutes after baking, or use a grill.

🧄 Step 2. Make the dip

1. In a bowl, mash the eggplant with a fork (for texture) or blend it smooth in a food processor.

2. Add tahini, lemon juice, garlic, olive oil, cumin, and salt.

3. Mix or blend until creamy and well combined.

4. Taste and adjust salt or lemon to preference.

🍽️ Step 3. Serve

• Transfer to a serving bowl.

• Drizzle with olive oil and sprinkle paprika or chopped parsley on top.

• Serve with warm pita, flatbread, or fresh veggies (like cucumber, carrots, or bell peppers).

🌿 Serving Ideas

• Add to a mezze platter with hummus, olives, and dolmas.

• Spread on sandwiches or wraps.

• Serve as a side with grilled chicken, lamb, or fish.

💡 Tips for the Best Baba Ganoush

• Choose medium-sized eggplants — large ones can be bitter.

• Don’t skip draining the roasted eggplant; it keeps the dip creamy, not watery.

• For extra depth, add a pinch of smoked paprika or a few drops of liquid smoke.

🧺 Storage

• Keeps in the fridge for 3–4 days in an airtight container.

• Drizzle a little olive oil on top before storing to keep it fresh.