This dip is SO flavorful, zesty, and delicious! Roasted eggplant, fresh garlic, lemon juice and a dash of tahini sauce are what make up this delicious spread. Traditionally the eggplant is charred or grilled first to impart a smoky flavor, and some people use some of the roasted and charred skin to infuse more smokiness to this dip. But I do not prefer the smoky flavor so completely omitted the charring step. If this is something you like, you could easily do this step first by charring on a grill or resting over the flame of a gas range. Baba Ghanouj is usually mashed, with some texture to it. I love mine smooth and velvety and how my Vitamix completely incinerates the seeds (which have healthful enzymes!), but you could reserve some of the eggplant flesh and mash it into the puree at the end to leave some texture, if you prefer. Drizzle with olive oil and paprika powder and serve with pita bread.
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- 1 large eggplant
- 1 lemon, juiced
- 1 1/2 tbsp tahini (sesame paste)
- 1/2 tsp salt
- pinch of pepper
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- pinch of cayenne (optional)
- 4 large cloves of garlic (or more!)
- Wash the eggplant, cut a slit down the side, and place on a pan to roast in the oven. Place in middle rack of the oven at 350 degrees for 30-45 minutes. Eggplant will begin to collapse and shrivel. Remove once a knife easily slides into the flesh and allow to cool for 15 minutes.
- With a large spoon, scrape out all the flesh and scoop into a blender or processor. Add the garlic, lemon juice, tahini, salt, pepper, cumin, paprika, and optional cayenne pepper.
- Pulse to incorporate all ingredients, then puree for about 45 seconds on high (this way you do not encounter any seeds). If you prefer a chunkier texture, first puree the garlic, seasoning and tahini until smooth then pulse in the eggplant to desired consistency.
- Spoon onto a serving platter, smoothing the top. Use a butter knife to draw a line down the center or in a circular swirl, depending on desired pattern and shape of the serving dish. Drizzle olive oil on top and it will settle where you "carved" a line into the dip. Sprinkle some paprika, and garnish with parsley.
- Serve with pita bread and enjoy!