Classic Baba Ghanoush
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
60 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Classic Baba Ghanoush
Description
The Classic Baba Ghanoush relies on roasting whole eggplants, ideally over an open flame, to produce a deep smoky aroma that defines the dish's character. The eggplant pulp is mixed with light tahini, roasted or raw garlic, freshly squeezed lemon juice, cumin, salt, and a pinch of cayenne pepper for mild heat. The preparation involves mashing by hand with a fork or spoon to preserve a slightly chunky texture rather than pureeing smoothly.
The resulting dip combines the creaminess of tahini with the smoky eggplant and the bright acidity from lemon. A drizzle of extra virgin olive oil enhances the richness, and optional parsley or paprika garnish adds a fresh or mildly spicy visual and flavor element. This preparation emphasizes rustic textures and harmonized flavors.
Baba Ghanoush is traditionally served as a dip with pita bread but can also accompany grilled meats, vegetables, or salads. Its smoky and tangy profile complements many dishes and offers a flavorful plant-based option in mezze spreads.
Ingredients
- 2 eggplant about 3 lbs. total), roasted, medium
- 1/3 cup tahini from light seeds, not "dark tahini"
- 3 cloves garlic roasted (or 1 raw, crushed)
- 2 whole lemon or more to taste, fresh, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- Pinch cayenne pepper
- extra virgin olive oil
- parsley fresh, for garnish, optional; can top with paprika or smoked paprika
- paprika
- smoked paprika
Instructions
- Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
- Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 101mg | 4% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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