dipMediumMiddle-Eastern

Baba Ganoush

Smoky roasted eggplant dip with tahini and lemon - the sophisticated cousin of hummus.

⏱️ Prep: 15min🍳 Cook: 45min⏰ Total: 60min👥 Serves: 8🌡️ cold

✓ vegan✓ gluten-free✓ dairy-free

⚠️ Contains: 🌱 Sesame

Ingredients

2 wholelarge eggplant(about 1 lb each)
3 tbsptahini(well stirred)
2 tbsplemon juice(fresh squeezed)
1 clovegarlic(minced)
3/4 tspkosher salt
2 tbspolive oil(for serving)
1 tbspfresh parsley(chopped for garnish)
2 tbsppomegranate seeds(optional garnish)

📝 Make Ahead

Keeps refrigerated up to 4 days. The smoky flavor intensifies overnight.

Instructions

Char eggplants directly over gas flame or under broiler, turning every 5 minutes until completely collapsed and skin is blackened all over, about 20-25 minutes
Let cool slightly, then cut open and scoop out flesh, discarding skin and excess liquid
Let eggplant drain in a colander for 10 minutes
Mash eggplant with a fork, leaving some texture
Stir in tahini, lemon juice, garlic, and salt
Taste and adjust seasoning
Transfer to bowl, drizzle with olive oil, and garnish with parsley and pomegranate seeds if using

💡 Pro Tips

Char the eggplant directly over a gas flame or under a broiler for authentic smokiness. The skin should be completely blackened.

📜 History

Baba ganoush originated in the Levant region. The name is Arabic for pampered papa, possibly referring to the gentle mashing of the eggplant or a father's favorite dish.

Also pairs well with:

arakwhite-winegin