4.8 from 231 votes
Baba Ganoush Recipe
Baba Ganoush is a smoky eggplant dip featuring charred eggplant flesh blended with tahini, lemon juice, garlic, and spices. The recipe includes optional ingredients like Greek yogurt for creaminess and pine nuts for garnish, producing a textured, creamy dip with a robust flavor and smoky undertones from the grilled eggplant.
Prep Time
15 mins
Cook Time
20 mins
Draining and resting time
1 hr
Total Time
35 mins
Servings:
6
or more people
Calories:
866 kcal
Course:
Appetizer, Condiments
Cuisine:
Mediterranean, Middle Eastern
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 or more people
Amount Per Serving
Calories 866
% 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.