Easy Homemade Baba Ganoush
This easy homemade baba ganoush is the perfect addition to any mezze platter, or served as a side to your favorite Mediterranean dishes.
- 1 medium eggplant
- 2 TBSP tahini
- 2 cloves of garlic, smashed
- 1 lemon, juiced
- 1/2 tsp cumin
- 1/4 tsp kosher salt, more to taste
- Pinch of cayenne pepper
- 1 TBSP extra virgin olive oil, plus more for serving
- Fresh parsley, for garnish (optional)
- Smoked paprika, for garnish (optional)
- Za'atar, for garnish (optional)
Roasting the eggplant.
Secure an oven rack about 8 inches beneath the broiler, then preheat the broiler. Set your eggplant into a cast iron skillet or onto a lightly greased baking sheet. Wash and dry the eggplant. With a fork, pierce the eggplant a few times on all sides to create ventilation. This step is imperative—if you don't pierce the eggplant, it could explode in your oven!
Roast the eggplant, turning it with tongs every 5 minutes, for about 20-30 minutes. (Time varies depending on the size of the eggplant.)The eggplant is ready to come out when it wrinkles and collapses with soft flesh inside. Remove the eggplant from the oven and carefully transfer it to a cutting board. Cut the eggplant in half, and scoop out the soft pulpy flesh and seeds from inside. Place them into a bowl. Any juice that seeps out from the eggplant can be added to the bowl as it will add to the smokiness—you can even include some charred bits of the eggplant skin! Let the eggplant come to room temperature.
Making baba ganoush.
Transfer the eggplant to a blender. Add the tahini, garlic cloves, lemon juice, cumin, kosher salt, cayenne pepper, and a bit of extra virgin olive oil. Pulse the ingredients until you reach your preferred consistency—some prefer it slightly chunky, while others prefer it to be super smooth.
Transfer the baba ganoush to a serving bowl. Top with a few sprinkle of smoked paprika, za'atar, and fresh parsley leaves. Serve with pita triangles and raw vegetables.