Babaganoush is a smoky, creamy eggplant dip from the Middle East that’s perfect as a snack, appetizer, or side. Making it at home is faster than you think, and the flavor is unbeatable compared to store-bought versions.
📝 Ingredients
1 large eggplant
2–3 cloves garlic, minced
2 tbsp tahini (sesame paste)
2 tbsp fresh lemon juice
2 tbsp olive oil (plus extra for drizzling)
Salt to taste
Optional garnish: chopped parsley, paprika, pomegranate seeds
🍆 Quick Step-by-Step Instructions
Step 1: Roast or Char the Eggplant
Preheat your oven to 400°F (200°C) or prepare a gas stove flame.
Pierce the eggplant a few times with a fork.
Roast in the oven for 25–30 minutes until soft, or char on a direct flame until the skin is blackened and the flesh is tender.
Let it cool slightly.
Step 2: Scoop Out the Flesh
Cut the eggplant in half lengthwise.
Scoop out the soft, smoky flesh into a bowl.
Discard the skin.
Step 3: Blend the Ingredients
Add minced garlic, tahini, lemon juice, and olive oil to the eggplant.
Use a food processor or blender to puree until smooth.
Taste and season with salt. Adjust lemon juice or tahini if desired.
Step 4: Serve
Transfer to a serving bowl.
Drizzle with olive oil and sprinkle optional garnishes like paprika, parsley, or pomegranate seeds.
Serve with pita bread, fresh vegetables, or crackers.
💡 Quick Tips for the Best Babaganoush
Smoky Flavor: Char the eggplant over an open flame for a deeper, smoky taste.
Creaminess: Add extra tahini or a small splash of water to adjust texture.
Make Ahead: Babaganoush tastes even better after resting in the fridge for an hour.
Variations: Add roasted red peppers, a pinch of cumin, or a little yogurt for a twist.
✅ Enjoy your quick & tasty homemade babaganoush — perfect for parties, snacks, or a healthy side dish.