Baba Ganoush Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Draining and resting time
1 hr
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Total Time
35 mins
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Servings
6 or more people
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Calories
866 kcal
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Course
Appetizer, Condiments
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Cuisine
Mediterranean, Middle Eastern
Baba Ganoush Recipe
Description
This Baba Ganoush recipe starts by charring whole eggplants over a gas burner or roasting them in the oven to develop a tender interior and smoky flavor while the skin becomes crisp and blackened. Once cooled, the skin is peeled away, and the pulp is drained to remove excess moisture. The flesh is then combined with tahini, fresh lemon juice, minced garlic, salt, pepper, sumac, Aleppo pepper or red pepper flakes, and optionally Greek yogurt for smoothness.
The result is a rustic, creamy dip with a balance of smoky, tangy, and slightly spicy flavors. The texture is intentionally a bit coarse rather than overly smooth to preserve some bite. Pine nuts can be toasted and sprinkled on top for added texture and flavor contrast.
Baba Ganoush serves as a savory appetizer or accompaniment to breads like pita or as part of a mezze spread. Leftovers keep well refrigerated for several days. The recipe notes suggest roasting as an alternative to open flame charring and recommend gentle mixing instead of food processing for ideal texture.
Ingredients
- 2 eggplant Italian or small globe varieties
- 1/4 cup tahini paste I used Soom tahini
- 1 lemon juice of
- 1 garlic minced, clove
- 1 tablespoon Greek yogurt optional, plain
- kosher salt
- black pepper
- 1 teaspoon sumac
- 3/4 teaspoon Aleppo pepper optional, or red pepper flakes
- extra virgin olive oil
- pine nuts optional, toasted, for garnish
Instructions
- First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
- Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
- Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
- Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
- Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
Notes
- Oven roasting the eggplant at 425°F for about 40 minutes is an effective alternative to charring over a gas flame.
- Allow the cooked eggplant to cool and drain well to remove excess moisture before mashing to improve texture.
- Mix with a wooden spoon or fork rather than a food processor for a rustic texture with some chunks.
- Store leftovers in a tightly sealed container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6or more people
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Calories | 86.6kcal | 4% |
| Carbohydrates | 8.6g | 3% |
| Protein | 3g | 6% |
| Fat | 5.6g | 9% |
| Saturated Fat | 0.8g | 4% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 204.4mg | 9% |
| Potassium | 250.2mg | 5% |
| Fiber | 3.3g | 13% |
| Vitamin A | 103.6IU | 2% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 30.3mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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