Description
Made with smoky roasted eggplants, garlic cloves, mayo, and sumac, this Ultimate Baba Ganoush dip will surely become a hit at your next party or gathering!
Ingredients
Scale
- 2 Eggplants
- 1 garlic clove
- 2 tbsp mayo (optional see Note 1)
- 1–2 tbsp of freshly squeezed lemon
- ½ a lemon zested
- Salt and pepper to taste
- 1 tsp of sumac (see Note 2)
- 1–2 tbsp of chopped parsley plus more for garnish
- Extra virgin olive oil for flavor and garnish
Instructions
- Cut the eggplant in half lengthwise. Season with salt and pepper and drizzle some olive oil. Roast at 450 degrees for 15-20 minutes until beautifully browned. (See note 3)
- Allow to cool until cool enough to handle, then peel the eggplant skin off.
- Place eggplant, garlic, mayonnaise, lemon, lemon zest, sumac, and salt and pepper into a food processor or a high-powered blender.
- Process until smooth. If it is not creamy enough, then add in a tablespoon at a time of olive oil. Taste and adjust for seasoning.
- Place into a plate and smooth out with the back of a spoon. Drizzle a little bit of olive oil, chopped parsley, and sumac for color. Serve with pita or pita crisps.
Notes
- The mayo gives the baba ganoush a creamier and richer flavor and mouth feel. You can leave it out or swap it for a healthier version.
- Sumac is a traditional middle eastern spice that is tart and lemony. It adds a wonderful flavor to the baba ganoush.
- As an alternative option, you can also char the eggplant on the stovetop over an open flame or grill it. Once completely deflated, you can remove the eggplant and let it drain. Once it has drained (about 15-20 minutes), you can peel it. Charring the eggplant will give it a smokier flavor.
- Optionally you can add some red pepper flakes or even a jalapeno to give it a bit of a kick!
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Roasted
- Cuisine: Lebanese