Here’s a simple, authentic, and delicious baba ganoush recipe — creamy eggplant spread with a smoky flavor. Perfect for dipping pita, veggies, or spreading on sandwiches.
🍆 The Best Baba Ganoush (Easy Eggplant Spread)
Ingredients
- 2 medium eggplants
- 2–3 tbsp tahini
- 2 cloves garlic, minced
- 3 tbsp lemon juice (fresh is best)
- 2 tbsp olive oil (plus extra for serving)
- 1/2 tsp ground cumin (optional)
- Salt to taste
- Optional toppings: paprika, chopped parsley, pomegranate seeds
How to Make
🔥 1) Roast the eggplants
Option 1: Oven
- Preheat oven to 450°F (230°C)
- Prick eggplants with a fork
- Roast for 30–40 minutes until collapsed and soft
Option 2: Grill
- Roast over open flame until skin is charred and eggplant is soft
🥄 2) Cool & peel
- Let eggplants cool
- Peel off the skin (it should come off easily)
- Scoop out the soft flesh
🧄 3) Blend the ingredients
In a food processor, add:
- eggplant flesh
- tahini
- garlic
- lemon juice
- olive oil
- cumin
- salt
Blend until smooth and creamy.
🥣 4) Adjust seasoning
Taste and add more:
- lemon juice (for tang)
- salt
- tahini
🍽️ 5) Serve
Drizzle with olive oil and sprinkle:
- paprika
- parsley
- optional pomegranate seeds
Serve with:
- pita bread
- pita chips
- veggie sticks
🌟 Tips for the Best Baba Ganoush
✅ Roast eggplant until fully soft for a smoky flavor
✅ Use fresh lemon juice
✅ Don’t overblend — you want a slightly chunky texture
✅ Tahini can vary — add more if you want richer flavor
If you want a smokier version, a roasted garlic version, or a low-fat version, tell me and I’ll share it!