Truly the BEST, most Authentic Baba Ganoush recipe made with smoky grilled ( or roasted) eggplant, tahini, garlic and lemon. A healthy, delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Gluten-free, low-carb, vegan.
Directions for Roasting: Roast the eggplant in a 425 F- 450F oven. Slice in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan until very tender, about 60 minutes. Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Scoop out flesh, drain in a strainer for 10 minutes.
Mash with a fork and add the remaining ingredients. To achieve the smoky flavor, add a ½ teaspoon of liquid smoke. (Not traditional, but it does elevate this and works in a pinch.) Adjust salt and lemon.
****If you end up with less than 2 cups of eggplant flesh after it is drained, please modify the additional ingredients accordingly. For example, you may not need as much tahini, salt, lemon, etc….
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