Baba Ghanouj Recipe
This Baba Ganoush recipe is bright, savory, luxuriously creamy, and healthy, spiked with tahini, garlic, citrus, and a dash of smoked paprika. I’ll guide you through achieving the richest, smokiest, authentic-tasting dip using a grill, gas stovetop, or oven with expert tips, variations, and step-by-step photos. So, whether used as a dip with pita bread, veggies, or a sandwich spread, everyone will be CRAVING this recipe!
Servings 6 servings
Ingredients
- 2 pounds Italian eggplants (about 2 small-to-medium eggplants)
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil (plus more for brushing the eggplant and garnish)
- 2 tablespoons chopped fresh flat-leaf parsley (plus more for garnish)
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/8 tsp EACH ground cumin, smoked paprika, red pepper flakes
- Optional: Toasted pine nuts for garnish
- Serving suggestions: warmed or toasted pita wedges, pita chips, cucumber slices, mini bell peppers or slices, snap peas, carrots, etc.
Instructions
TO COOK EGGPLANT
- To Grill Eggplant: Preheat the grill to 425 degrees F. Pierce each eggplant a few times on all sides with a fork to vent, then lightly grease with olive oil. Grill (covered) until the skin has collapsed and the eggplant feels very soft/mushy between the tongs, about 20 minutes per side. Carefully transfer the eggplant to a cutting board and cool for 2 minutes.
- To Use a Gas Burner: I suggest covering around the burner with foil; otherwise, it can get messy! Roast the eggplant directly over the flame of a gas burner turned to medium-high heat. Use tongs to rotate the eggplant every 5 minutes until it deflates, the skin is blistered, and it feels very soft/mushy between the tongs, about 25 minutes.
- To Bake Eggplant: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Halve the eggplants lengthwise, then brush the cut sides lightly with olive oil. Roast the eggplants cut sides down until the skin collapses and the interior is very soft, about 35 to 40 minutes. I suggest adding 1/4 teaspoon liquid smoke to the dip to mimic the smoky flavor of grilling.
TO MAKE BABA GANOUSH
- Remove the Flesh: Cut the stems off, then halve the eggplants lengthwise (if not previously cut for roasting). Scoop out the flesh with a large spoon; discard the skins. Chop the flesh while on the cutting board.
- Drain: Transfer the flesh to a fine mesh sieve over a bowl and cover with plastic wrap. Use a large glass jar (or a similar heavy object), and press down on the flesh several times to discard moisture. Set aside to continue to drain while you prep pitas, veggies, etc. (5-10 minutes), pressing down occasionally until no moisture is released.
- Combine: Transfer the drained flesh to a medium bowl and mash it with a fork. Add the tahini, lemon juice, olive oil, parsley, garlic, and spices. Stir everything until well combined, mashing the mixture further if you like a smoother consistency.
- Season: Season to taste with additional salt, lemon juice, etc. Serve with a drizzle of olive oil over the top, a sprinkle of fresh parsley, and optional red pepper flakes and pine nuts.
Video
Notes
- Storage: Keep it in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving. Some flavors may mellow upon chilling, so adjust to taste with salt, lemon juice, red pepper flakes, etc.
- Serving: You're going to want to dunk everything in this dip! Baba Ganoush pairs well with warm pita wedges, pita chips, cucumber slices, mini bell peppers, snap peas, and carrot sticks. It also complements olives, fresh herbs, and Mediterranean dishes like stuffed grape leaves.