I love to add a big bowl of this Authentic Baba Ganoush to my Middle Eastern mezze selections. Mezze is such a great dinner option for vegans – the selection of small dishes is perfect for sharing and can make a substantial meal when accompanied by flatbread.
To make this dip, take cooled, roasted eggplant and garlic and beat together with tahini, lemon juice, olive oil, and paprika. Season to taste with salt and pepper. Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat this baba ganoush as a dip with pitas or flatbread or as a side dish of the main course. Before serving, stir in pomegranate seeds and cilantro to give this Baba Ganoush an extra fresh flavor and texture.
To make Authentic Baba Ganoush, you will need the following ingredients:
Preheat the oven to 355 ºF.
Pierce the eggplants a few times with a fork and place them on an oven tray. Drizzle with olive oil and season with salt. Add garlic cloves to the tray, without peeling.
Roast the eggplants and garlic for 25-30 minutes until tender.
Remove the eggplants from the oven and leave to cool for a while. Slice them open and use a spoon to remove the flesh.
Place the eggplant flesh and peeled roasted garlic in the bowl of a food processor with 2 tablespoons of tahini, the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of paprika, and salt and pepper to taste.
Serve in a bowl with a sprinkle of paprika and a drizzle of olive oil, with pitas or flatbread on the side. Add a handful of pomegranate seeds and 1 tablespoon of freshly chopped cilantro for added freshness.
This Authentic Baba Ganoush makes a great addition to a Middle Eastern mezze selection. Try it soon and don’t forget to come back and leave a comment with your thoughts.
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