Baba Ganoush (Authentic & Smoky)
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
188 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Baba Ganoush (Authentic & Smoky)
Description
Baba Ganoush (Authentic & Smoky) features eggplants that are roasted directly over a stovetop flame until their skin chars deeply and the flesh softens. After roasting, the eggplants are steamed under plastic wrap to let moisture release, which helps prevent a watery dip. The flesh is then scooped out and roughly chopped before being mixed with tahini, lemon juice, minced garlic, olive oil, and salt. Parsley adds a fresh, herbal note to the final blend. The result is a creamy, smoky dip with a slight texture from the chopped eggplant.
The roasting method imparts a pronounced smokiness unique to this recipe, distinguishing it from blends made with baked eggplants. The mixture is stirred to a chunky consistency rather than completely pureed, leaving pleasant stringy bits that contribute to the texture. This texture, combined with the tang of lemon and richness from tahini and olive oil, delivers a balanced dip.
Baba Ganoush can be served chilled or at room temperature, typically accompanied by flatbread or fresh vegetables. It can also be eaten as part of a mezze platter alongside other Mediterranean dishes.
Eggplant flesh can be prepared ahead and frozen for months once steamed and scooped out. Thaw before mixing. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days and may develop deeper flavors over time. The smoky liquid left on the eggplant skin can be reserved for use in dressings or marinades, adding extra smoky notes.
Ingredients
- 2 eggplant approx 2 to 2 ½ pounds total, medium
- 3 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoon lemon juice
- 1 garlic minced, clove
- ¼ teaspoon salt or more to taste
- 1 to 2 teaspoons parsley for garnishing, chopped
Instructions
- Roast eggplants. Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- Steam eggplants. Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
- Scoop the flesh and chop. Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
- Mix everything together. Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
- Garnish and serve. Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.
Notes
- After steaming, scoop out and freeze eggplant flesh in containers for up to several months; thaw before mixing ingredients.
- Leftover baba ganoush keeps in the fridge for 4 days and flavors may intensify after a day.
- Save the smoky liquid from roasted eggplant skins to add depth to dressings or marinades.
- If homemade tahini isn’t available, store-bought brands like Kevala are good substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 154mg | 6% |
| Potassium | 585mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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