Baba Ganoush – Smoked Eggplant Dip
Creamy Middle Eastern eggplant dip with intense smoky flavor, tahini, and lemon.
Ingredients(for 0.5 kg)
Instructions
Smoking
40 MinutenPierce eggplants several times with a fork and smoke at approx. 200°C for 30–40 minutes until the skin is fully charred and the flesh is soft.
Cooling and Peeling
10 MinutenLet the eggplants cool for 10 minutes, then peel off the skin and scrape the soft flesh into a bowl. Drain excess liquid.
Blending
5 MinutenBlend eggplant flesh, tahini, lemon juice, pressed garlic, olive oil, salt, and smoked paprika into a creamy consistency using a blender or immersion blender.
Seasoning and Serving
5 MinutenAdjust seasoning, transfer to a bowl, drizzle with olive oil, and sprinkle with paprika. Serve chilled or at room temperature.
Pro Tip
For even more depth, finish the dip with a drop of liquid smoke or a pinch of smoked paprika powder.
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