Creamy Oven-Roasted Baba Ganoush

You don’t need to fire up the grill to make rich, smoky-tasting baba ganoush! One of the classic eggplant recipes in the world, my version of this ultra-creamy eggplant dip tastes a little spicy, and perfectly tangy. Puree the flesh of a whole, baked eggplant with olive oil, tahini paste, toasted garlic, and aromatic spices, then scoop it up with warm pita or crunchy fresh vegetables.

With this baba ganoush recipe, I riffed on the classic eggplant dip. I was going for a rich, savory flavor and a luscious creamy texture, while keeping it 100 percent dairy-free. Baba ganoush keeps for days for your snacking and dipping enjoyment, Mediterranean mezze-style.

• 1 large globe eggplant, or 2 medium-size eggplants, total weight 1½-2 pounds
• 2 tablespoons extra virgin olive oil, plus more for serving
• 2 cloves garlic, thinly sliced
• ¼ cup tahini paste
• 2 tablespoons fresh lemon juice
• 2 teaspoons balsamic vinegar, or red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper, or to taste

• 2 tablespoons chopped fresh herbs, such as parsley, basil, mint or cilantro
• Toasted sesame seeds
• Extra virgin olive oil

• Crisp raw vegetables, such as cucumber spears, bell peppers, radishes or zucchini
• Toasted pita or sourdough bread, cut into wedges