Smoky Babaganoush
Creamy and smoky Middle Eastern eggplant dip
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Rate this RecipeEquipment
- Oven
- 1 Baking Tray Large enough to fit both aubergines and garlic
- 1 Fork For piercing aubergines before roasting
- 1 Mixing Bowl
- 1 Hand Blender Optional, for smoother consistency
- 1 Spoon For scooping out roasted aubergine flesh
Ingredients
- 2 large aubergines (eggplants) Approximately 1 kg in total, pierce a few times with a fork
- 1 garlic Remove excess outer layers but keep the bulb intact
- ¼ cup tahini Approx. 60 ml, creamy sesame paste
- 2-3 tablespoon lemon juice Freshly squeezed, approximately 30-45 ml
- 2 tablespoon olive oil Extra virgin for a rich flavor
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin Adds warm, earthy flavor
- 1 tablespoon olive oil (for garnish) For drizzling on top
- ½ teaspoon paprika For garnishing
- 2 tablespoon fresh parsley Chopped, approximately 8 g for garnish
- 2 tablespoon pomegranate seeds Approximately 30 g, for a burst of color
Step-by-Step Instructions
- Start by preheating your oven to 400°F (200°C). Take two large aubergines (eggplants), approximately 1 kg in total, and pierce them a few times with a fork to allow steam to escape during roasting. Place them on a baking tray along with one bulb of garlic (remove excess outer layers but keep the bulb intact). Drizzle a little olive oil over the garlic to prevent burning and add a hint of flavor. Roast in the oven for about 45 minutes, or until the aubergines are soft and collapsed, and the garlic has turned tender and caramelized.
- Once your aubergines and garlic are roasted, allow them to cool slightly for easier handling. Carefully cut the aubergines in half and scoop out the soft flesh, discarding the charred skins. Transfer the flesh to a bowl. Squeeze out the roasted garlic cloves from their skins and add them to the same bowl as the aubergine.
- To the aubergine and garlic mixture, add ¼ cup (60 ml) of tahini, 2-3 tablespoons (30-45 ml) of fresh lemon juice, and 2 tablespoons (30 ml) of extra virgin olive oil. For seasoning, add 1 teaspoon (5 g) of salt, ½ teaspoon (2.5 g) of black pepper, and 1 teaspoon (5 g) of ground cumin. Use a fork to mash everything together until well combined. If you prefer a smoother consistency, you can use a hand blender to blend it to your desired texture.
- Taste the mixture and adjust the seasoning if needed. You may want a bit more lemon juice for brightness or salt to enhance the flavors. This is where you get to make the recipe your own.
- Transfer your finished babaganoush to a serving bowl. Create a small well in the center and drizzle with an extra tablespoon (15 ml) of olive oil. Garnish with a sprinkle of paprika, freshly chopped parsley (about 2 tablespoons), and some pomegranate seeds for an extra burst of color and flavor. Serve immediately with pita bread, crackers, or fresh vegetables like cucumber or bell pepper slices.
Notes
If using a grill to char the aubergines, make sure to turn them frequently for even charring. The grilled version adds a deeper, authentic smoky flavor.