Baba Ganoush

iamwinfred

This baba ganoush recipe turns smoky charred eggplant into one of the creamiest, most addictive dips you will ever scoop up with a piece of warm pita. It only takes a handful of pantry staples to make, and the flavor payoff is huge.

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Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer, Sauce

Cuisine Mediterranean

Servings servings

Calories 140 kcal

Equipment

Baking sheet
Aluminum foil or parchment paper
Fork or paring knife for piercing the eggplant
Food processor or blender
Mixing bowl
Colander for draining the roasted eggplant
Rubber spatula

Ingredients

2 large eggplants about 2 pounds total
3 tablespoons tahini paste
2 tablespoons fresh lemon juice plus more to taste
2 cloves garlic minced or grated
2 tablespoons extra virgin olive oil plus more for drizzling
1/2 teaspoon ground cumin
3/4 teaspoon salt or to taste
2 tablespoons fresh parsley chopped, for garnish
1 tablespoon pomegranate seeds for garnish, optional
smoked paprika pinch, for garnish, optional

Instructions

Preheat oven to 450°F and line a baking sheet with foil. Wash and dry eggplants, poke several holes all over with a fork, and place whole on the prepared baking sheet.
Roast for 35 to 45 minutes, turning once halfway through, until skins are deeply blistered and collapsed and flesh feels completely soft when pressed.
Remove eggplants from oven and cool for about 10 minutes. Slice in half lengthwise and scoop soft flesh into a colander set over a bowl, leaving charred skins behind.
Let flesh sit in colander for 5 to 10 minutes to drain excess liquid, gently pressing down once or twice with a spoon.
Transfer drained eggplant flesh to a food processor. Add tahini, 2 tablespoons lemon juice, garlic, 2 tablespoons olive oil, cumin, and salt.
Pulse 8 to 10 times for a slightly chunky texture, or process continuously for 30 to 45 seconds for completely smooth. Taste and add remaining lemon juice or salt if needed.
Spread dip into a shallow serving bowl, using the back of a spoon to create a swirled well in the center. Drizzle with olive oil and scatter parsley, pomegranate seeds, and smoked paprika over the top.

Notes

Char the eggplant until the skin looks almost burnt in spots, since that char is where all the smoky flavor comes from.
Always drain the roasted eggplant before blending, or the dip will turn out thin and watery.
Use fresh lemon juice rather than bottled, since it makes a noticeable difference in brightness.
Let the dip rest in the fridge for at least 30 minutes before serving so the flavors have time to meld.
Taste and adjust the salt and lemon at the very end, since eggplants vary in size and moisture content.
For extra smokiness, char the eggplants directly over a gas stovetop or outdoor grill instead of roasting in the oven.
Store leftover baba ganoush in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly onto the surface before sealing.
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
Stir and drizzle with fresh olive oil after storing, since it can separate slightly.
For variations, stir in Greek yogurt, skip tahini, add roasted red bell pepper, swirl in pomegranate molasses, or finish with toasted pine nuts.

Nutrition

Serving: 1ServingCalories: 140kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 290mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 4IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Keyword baba ganoush, eggplant dip, homemade baba ganoush, Middle Eastern dip, smoky eggplant dip