Creamy Baba Ganoush With Eggplant

Baba ganoush is a creamy eggplant dip with a smoky, savory flavor. Roasting the eggplant until very soft is what gives it the best texture.

With tahini, lemon, garlic, and olive oil, it becomes smooth and full of flavor.

Ingredients for 4 servings

• 2 medium eggplants, about 700 g
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, grated
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 tablespoon chopped parsley
• 1 teaspoon sesame seeds, optional

Roast the eggplant

Preheat the oven to 220°C. Prick the eggplants with a fork and roast for 35 to 45 minutes, turning once, until collapsed and very soft.

Mix the dip

Let the eggplants cool slightly, then scoop out the flesh. Drain excess liquid if needed.

Mash with tahini, lemon juice, garlic, salt, cumin, and olive oil until creamy. For a smoother texture, blend briefly.

Serve

Spread in a bowl and top with parsley, sesame seeds, and a small drizzle of olive oil.

Conclusion

For creamy baba ganoush, roast the eggplant until fully soft, drain well, and balance the dip with lemon, tahini, garlic, and olive oil.