Easy Baba Ganoush
This Baba Ganoush is creamy, smoky, delicious and super easy to make at home.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
For the Baba Ganoush
- 2 Medium eggplants cut in half longways
- 4 Teaspoons olive oil divided
- 3 Tablespoons lemon juice
- 2 Tablespoons tahini
- ½ Teaspoon kosher salt
- ½ Teaspoon sumac
- ¼ Teaspoon smoked paprika
For serving
- Olive oil
- Lemon zest
- Sumac
- Flaky sea salt such as Maldon
- Fresh parsley roughly chopped
- Warm pita
Pre heat oven to 400 degrees and prepare a parchment lined baking sheet. Rub the eggplants with half of the olive oil and sprinkle with salt. Roast the eggplants, skin side up, for 30 minutes.
Let the eggplant cool a bit and then scrape out the flesh with a spoon. Discard the skins.
Add the eggplant, lemon juice, tahini, remaining olive oil, salt, sumac and smoked paprika to a food processor and blend until smooth.
Transfer the Baba Ganoush to a bowl and refrigerate for at least 1 hour before serving.
Drizzle olive oil over the top and garnish with lemon zest, fresh parsley, and a pinch of sumac and flaky sea salt. Serve with warm pita bread.
Enjoy with your date, Vince Vaughn.
Keyword Baba Ganouj, Baba Ganoush, Dips