Creamy Roasted Baba Ganoush with Tahini and Lemon Recipe
This authentic Baba Ganoush recipe features roasted eggplants blended with tahini, lemon juice, garlic, and spices to create a creamy, smoky Middle Eastern dip perfect for serving with pita bread or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 pounds eggplants (about 2–3 medium)
- 4 tablespoons olive oil (divided)
- ¼ cup tahini paste
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic (finely minced)
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes (optional, plus more to taste)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the eggplants.
- Roast Eggplants: Slice the eggplants in half lengthwise and drizzle each half with 2 tablespoons of olive oil. Place them cut-side down on a parchment-lined baking sheet. Roast for 40-50 minutes until the eggplants are tender, cooked through, and nicely browned.
- Scoop and Strain: Once roasted, scoop out the eggplant flesh and discard the skins. Place the flesh into a fine mesh strainer set over a bowl and let it rest for 15-20 minutes to drain excess liquid. Mash the eggplant slightly to release more moisture. At the end, you should have about 1 ¼ cups of eggplant pulp and approximately ⅓ to ½ cup of liquid drained off.
- Process Ingredients: Transfer the eggplant pulp into a large food processor. Add the remaining 2 tablespoons of olive oil, tahini paste, lemon juice, minced garlic, salt, cumin, and optional red pepper flakes. Pulse 10-20 times until combined, adjusting the texture to your preference. Avoid over-processing for a chunkier texture.
- Serve: Spoon the baba ganoush into a serving dish. Drizzle with olive oil, sprinkle with extra red pepper flakes and fresh parsley if desired. Serve alongside warm pita bread or fresh vegetables for dipping.
Notes
- For a smokier flavor, you can char the eggplants over an open flame before roasting.
- If you prefer a smoother consistency, process the baba ganoush longer until creamy.
- Adjust the amount of garlic and lemon juice according to your taste preference.
- This dip can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve at room temperature or chilled, depending on your preference.
Keywords: Baba Ganoush, roasted eggplant dip, Middle Eastern dip, tahini dip, healthy appetizer, vegan-friendly, party appetizer