Baba Ganoush, also known as Eggplant Caviar, is a creamy, smoky Mediterranean dip made from roasted eggplants 🍆, tahini, olive oil, lemon juice 🍋, and garlic 🧄. Originating from the Middle East, it’s now loved worldwide as a healthy and flavorful appetizer or side dish. Perfect with pita bread 🥖, fresh veggies 🥕🥒, or grilled meats 🍖, this dish is both nutritious and delicious.
🛒 Ingredients (Serves 4)
🍆 2 large eggplants
🥄 2 tbsp tahini (sesame paste)
🍋 2 tbsp fresh lemon juice
🧄 1 garlic clove
🫒 2 tbsp olive oil
🧂 Salt & pepper to taste
🌿 1 pinch ground cumin (optional)
🌱 Fresh parsley & paprika for garnish
👩🍳 Step-by-Step Preparation
🔥 Roast the Eggplants
Preheat oven to 200°C (390°F).
Prick the eggplants with a fork 🍴.
Place them whole on a baking tray and roast 35–40 minutes, until the skin is charred and the flesh is soft & tender.
🥄 Prepare the Flesh
Let the roasted eggplants cool slightly.
Slice in half and scoop out the soft flesh with a spoon 🥄.
Drain the flesh in a sieve for a few minutes to remove excess water 💧.
⚡ Blend into Creamy Dip
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