Eggplant Dip (Baba Ganoush)

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1 Cook the eggplants:

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a) Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp).

Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

poke globe eggplants with tines of fork to make eggplant dip roast eggplant halves for baba ganoush

b) Grilling method Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil.

Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

2 Scoop the eggplant flesh into a large bowl and mash well with a fork.

scoop out cooked eggplant for baba ganoush dip mash eggplant with fork for baba ganoush

3 Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne: Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne.

Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant’s texture.

4 Cool and season to taste: Allow the baba ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne.

If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.

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