Bella Ganoush

Baba Ganoush has been around for centuries, loved for that creamy texture and deep, smoky flavor. The traditional Middle Eastern version doesn’t call for basil, but since I still have a few leaves hanging on in the garden, I tossed some in. I also added a few more garlic cloves and used good olive oil from Puglia. It’s a little twist that makes this dip uniquely Lowcountry Bella.

You will need:

2 medium eggplants

3 tbsp tahini (sesame paste)

2 tbsp fresh lemon juice (more to taste)

2 tbsp olive oil (plus more for drizzling)

6 garlic cloves, finely minced

½ tsp kosher salt (more to taste)

¼ tsp ground cumin

1 tbsp chopped basil

1 tbsp chopped fresh parsley

Pinch of smoked paprika

Preheat oven to 425°F . Pierce eggplants in a few places with a fork and place on a baking sheet. Roast until the skin is blackened and the flesh is very soft (about 40–50 minutes).

Let the roasted eggplants cool slightly.

Cut them open and scoop the soft flesh into a colander.

Let drain 10–15 minutes to remove excess liquid (this keeps the dip creamy, not watery). In a bowl, mash the eggplant with a fork (or use a food processor for smoother texture).

Stir in tahini, basil, lemon juice, olive oil, garlic, salt, and cumin until creamy and well combined.

Taste and adjust seasoning (more lemon for brightness, more salt for depth, more tahini for richness).

Spoon into a shallow bowl, drizzle with olive oil, sprinkle with parsley, and finish with paprika.  I like to chill this for several hours before serving.

Serve with warm pita, flatbread, or fresh veggies.