Smoky Roasted Baba Ganoush with Lemon, Garlic, Tahini
Petr Svoboda
Baba Ganoush
Creamy, smoky eggplant dip with lemon, garlic, and tahini—perfect for sharing.
Nutrition (per serving)
This baba ganoush is all about smoky, silky eggplant balanced with bright lemon and nutty tahini. I love roasting the eggplants until the skins char and the flesh collapses — it develops that deep, smoky note without needing a grill.
It comes together quickly once the eggplant is roasted: scoop, mash, fold in garlic, tahini, lemon and olive oil, then finish with parsley and a sprinkle of smoked paprika. Serve with warm pita, fresh vegetables, or use as a spread on sandwiches.
Ingredients
- Eggplant:2 pieces
- Extra-virgin olive oil:3 tbsp
- Tahini:1/3 cup
- Fresh lemon juice:3 tbsp
- Garlic cloves, crushed:2 pieces
- Salt:1 tsp
- Ground cumin:1/2 tsp
- Smoked paprika (plus extra for garnish):1/2 tsp
- Warm water (to thin):2 tbsp
- Fresh parsley, chopped:2 tbsp
- Pita bread or crudités, for serving:6 pieces
Instructions
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Preheat the oven to 450°F (or set a broiler). Prick the eggplants a few times with a fork to release steam.
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Place eggplants on a rimmed baking sheet and roast for 30–35 minutes, turning occasionally, until the skins are charred and the flesh is very soft. Alternatively, char directly over a gas flame for extra smokiness.
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Let the eggplants cool slightly, then halve and scoop the flesh into a colander. Let it drain 10 minutes to remove excess liquid, pressing gently.
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Transfer the drained eggplant to a bowl and mash with a fork or pulse a few times in a food processor for a smoother texture—avoid overprocessing to keep some texture.
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Stir in tahini, lemon juice, crushed garlic, olive oil, salt, cumin, and smoked paprika. Add warm water a tablespoon at a time to reach desired creaminess.
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Taste and adjust seasoning with more lemon or salt if needed. Transfer to a serving bowl, drizzle with a little olive oil, sprinkle extra smoked paprika and chopped parsley.
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Serve at room temperature with warm pita, pita chips, or fresh vegetables.
Tips & Notes
- For a deeper smoky flavor, char the eggplants directly over a gas burner or use the broiler for a few minutes after roasting.
- If tahini is thick, stir it well before measuring; you can thin it with a little warm water or lemon juice so the dip is silky.
- Make ahead: baba ganoush tastes even better after a few hours in the fridge — bring to room temperature before serving.
