Smoky Baba Ganoush is one of those appetizers that basically any time I see it on a menu, I feel the need to order it. The eggplant-based appetizer, originating from Lebanon, uses grilled eggplant, tahini, olive oil, and lemon juice to make a smoky dip that is perfect for outdoor eating.
It’s also a great way to use up a bunch of eggplant if you happen to have a few on hand. There are a bunch of recipes out there for oven roasting the eggplant, but there really is no substitute for the flavor added to the dish by grilling.
Ingredients (serves 4 as an appetizer):
- 2 pounds Italian eggplants (~2-4 eggplants, depending on size)
- 3 garlic cloves, minced or pressed
- the juice and zest from 1 lemon
- 1/4 cup tahini
- 1/3 cup olive oil, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground sumac (optional)
- chopped parsley, for garnish
- crackers, pita, bell peppers, carrot sticks, etc., for serving