Baba Ganoush roasts eggplant fully charred then blends smoky flesh with tahini garlic lemon for velvety Middle Eastern dip. Oven 425°F blackens skin max smoke, processor creams smooth no lumps. Vegan appetizer slays pita chips veggies, chill melds flavors.
Smoky Baba Ganoush
Charred eggplant tahini garlic dip silky smooth. Classic Middle Eastern appetizer, ready 50 minutes.
Ingredients
Equipment
Method
- Preheat oven 425°F. Poke 2 eggplants fork 6 times each. Place baking sheet direct rack roast 45 minutes skin wrinkled black soft collapse. Turn once midway tongs.
- Cool eggplants 10 minutes hands safe. Halve lengthwise spoon scoop gray flesh bowl discard skin. Drain colander 10 minutes bitter water drip smooth texture.
- Cuisinart food processor dump eggplant flesh. Add ¼ cup tahini 3 minced garlic ¼ cup lemon juice ½ tsp salt. Pulse 10 short bursts then blend smooth 1 minute scrape sides spoon.
- Fold 2 tbsp olive oil ¼ tsp paprika bowl swirl. Fridge 30 minutes flavors meld. Drizzle oil paprika garnish pita warm dip.
Notes
- Full black char skin max smoke flavor no raw eggplant taste; poke vents steam prevents explode. 45 minutes exact collapses tender flesh easy scoop.
- Drain colander 10 minutes removes bitter water silky no watery dip; gray flesh normal roast sign scoop all no waste. Skin bitter discard full.
- Room temp tahini lemon blends emulsified smooth; cold separates lumps. Garlic mince fine processor minces further no chunks. Pulse first breaks flesh blend creams air light.
- Chill 30 minutes min flavors marry smoke brightens; 2 days fridge peaks. Sub Greek yogurt creamy Lebanese twist. Warm pita tears perfect scoop veggies crunch.
