Smoky Roasted Eggplant Dip Baba Ganoush Style for Vegetarians

Smoky Roasted Eggplant Dip (Baba Ganoush Style) for Vegetarians

Ingredients
• 2 large eggplants (about 2 lbs / 900 g total)
• 3 tbsp tahini (sesame paste)
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice (or more to taste)
• 2 tbsp extra virgin olive oil (plus more for drizzling)
• ½ tsp smoked paprika (optional but enhances the smoky flavor)
• ¼ tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp chopped fresh parsley (for garnish)
• Optional toppings: pomegranate seeds, drizzle of olive oil, a sprinkle of sumac
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Instructions
Roast the Eggplants
o Preheat your oven to 450°F (230°C).
o Prick the eggplants all over with a fork (to let steam escape).
o Place them on a baking sheet lined with foil or parchment.
o Roast for 35–45 minutes, turning halfway through, until the skin is charred and the inside feels soft.
👉 Tip: For extra smoky flavor, you can grill them over an open flame or gas burner for 5–10 minutes before baking.
Cool and Scoop
o Let the roasted eggplants cool slightly.
o Slice them open and scoop out the soft flesh into a colander.
o Let the excess liquid drain for 10–15 minutes to prevent a watery dip.
Blend or Mash
o In a food processor (or with a fork for a chunkier texture), combine:
 Eggplant flesh
 Tahini
 Garlic
 Lemon juice
 Olive oil
 Smoked paprika, cumin, salt, and pepper
o Blend or mash until creamy and smooth. Taste and adjust seasoning (more lemon or salt if needed).
Serve
o Transfer to a serving bowl.
o Drizzle with olive oil, sprinkle with parsley and optional toppings (pomegranate seeds, sumac).
o Serve with warm pita bread, crackers, or fresh veggie sticks.