Baba Ganoush with Pita

Named for Arabic roots often tied to a pampered father, baba ganoush is a Levantine classic built on smoky charred eggplant. Tahini, lemon, and garlic turn the puree silky, perfect for scooping with warm pita.

Serves 4

Estimate for one serving

• 285 cal
• 8.5g protein
• 32g carbs
• 15g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 2 medium (about 2 lbs total) eggplants
• 3 garlic cloves
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 1/2 tsp smoked paprika
• 2 tbsp chopped fresh parsley
• 4 pieces pita bread

Instructions

1. 1Preheat broiler to high or prepare a grill for direct high heat.
2. 2Pierce each eggplant several times with a fork to prevent bursting.
3. 3Place eggplants directly under the broiler or on the grill; cook, turning every 5 minutes, until skin is charred and flesh is very soft, about 20-25 minutes total.
4. 4Remove eggplants from heat and let cool for 10 minutes until handleable.
5. 5Slice eggplants in half lengthwise and scoop the soft flesh into a colander or bowl, discarding the charred skin.
6. 6Let the flesh drain in the colander for 5 minutes to remove excess moisture.
7. 7In a food processor, combine drained eggplant flesh, garlic cloves, tahini, lemon juice, olive oil, cumin, and salt.
8. 8Pulse 8-10 times until mostly smooth but still slightly chunky for authentic texture.
9. 9Taste and adjust seasoning with more salt or lemon if needed.
10. 10Transfer baba ganoush to a serving bowl; drizzle with remaining olive oil and sprinkle with smoked paprika and chopped parsley.
11. 11Warm pita bread in a dry skillet or toaster oven for 1-2 minutes until soft and pliable.
12. 12Cut each pita into 6 wedges and serve alongside the dip.