Middle-Eastern
Baba Ganoush
Smoky roasted eggplant dip with tahini and lemon - the sophisticated cousin of hummus.
dipMediumMiddle-Eastern
Prep15 minCook45 minTotal60 minServes8Tempcold
✓ vegan✓ gluten-free✓ dairy-free
⚠ Contains: 🌱 Sesame
Recipe
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
- 1Char 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
- 2Let cool slightly, then cut open and scoop out flesh, discarding skin and excess liquid
- 3Let eggplant drain in a colander for 10 minutes
- 4Mash eggplant with a fork, leaving some texture
- 5Stir in tahini, lemon juice, garlic, and salt
- 6Taste and adjust seasoning
- 7Transfer to bowl, drizzle with olive oil, and garnish with parsley and pomegranate seeds if using
Notes
Pro Tips
Char the eggplant directly over a gas flame or under a broiler for authentic smokiness. The skin should be completely blackened.
History & Origin
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.
Pairs Well With
arakwhite-winegin
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