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Lebanese
Baba Ganoush Aubergine Side
50 min total15 prep35 cook6 servings150 cal
VegetarianVeganClassicContains sesame
Smoky Lebanese baba ganoush — charred eggplant blended with tahini, lemon, and garlic. A creamy side dip essential to mezze spreads.
Ingredients
produce
- 2eggplant
- 2lemon
- 2 clovesgarlic
pantry
- 3 tbsptahini
- 3 tbspextra-virgin olive oil
- 0.5 tspsmoked paprika
- 1 tspsalt
Steps
- Prick eggplants and roast at 450°F (230°C) 35 minutes until collapsed.
- Cool, peel, and drain flesh in a colander 10 minutes.
- Blend eggplant with tahini, lemon juice, garlic, and salt.
- Stream in olive oil while blending to a creamy texture.
- Taste and adjust lemon and salt.
- Transfer to a bowl and create a well in the center.
- Fill well with olive oil and dust with paprika.
- Serve with warm pita bread.
Tips
- Char eggplant until completely soft and skin blackened.
- Drain eggplant after peeling to avoid watery dip.
- Blend until mostly smooth but leave some texture.
- Serve with a well of olive oil in the center.
