Appetizers & Starters > Dips & Spreads > Vegetable-Based Dips > Baba Ghanoush

Smoked Paprika Baba Ghanoush

A smoky and flavorful twist on the classic Baba Ghanoush, featuring the rich taste of eggplant and a touch of smoked paprika for added depth. This dip is perfect with pita bread, vegetables, or as a spread for sandwiches.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 2 Large Eggplants
  • 1/4 cup Tahini
  • 2 tablespoons Lemon Juice
  • 2 Garlic Cloves
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Ground Cumin
  • 2 tablespoons Olive Oil
  • to taste Salt
  • 2 tablespoons Fresh Parsley (chopped)

Roasting the Eggplants

Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork. This will prevent them from exploding in the oven. Place the eggplants directly on the oven rack and roast for 40-45 minutes, or until they are very soft and the skin is slightly charred. Alternatively, you can grill the eggplants over an open flame, turning occasionally, until the skin is blackened and the eggplant is soft.

Preparing the Eggplant Pulp

Remove the eggplants from the oven (or grill) and let them cool slightly. Once they are cool enough to handle, cut them in half and scoop out the flesh into a colander. Let the eggplant pulp drain for about 15 minutes to remove excess liquid. This will help prevent the Baba Ghanoush from being watery.

Blending the Dip

In a food processor, combine the drained eggplant pulp, tahini, lemon juice, garlic, smoked paprika, cumin, olive oil, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. You may want to add more lemon juice, salt, or smoked paprika to suit your taste.

Serving the Baba Ghanoush

Transfer the Baba Ghanoush to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped fresh parsley. Serve with pita bread, vegetables, or crackers. Baba Ghanoush can be stored in an airtight container in the refrigerator for up to 3 days.

← Roasted Red Pepper and Walnut Baba Ghanoush Spicy Buffalo Blue Cheese Dip →

FAQ

  • Can I make Baba Ghanoush without roasting the eggplant?

    Roasting the eggplant is crucial for the smoky flavor. While you could steam or microwave the eggplant, the flavor won't be as authentic.
  • Can I use a different spice instead of smoked paprika?

    Yes, you can use regular paprika or a pinch of cayenne pepper for a little heat. However, the smoked paprika adds a unique smoky flavor that is characteristic of this recipe.
  • How can I make Baba Ghanoush less bitter?

    Salting the eggplant before roasting can help draw out some of the bitterness. Also, ensuring the eggplant is fully cooked helps to reduce bitterness.