Smokey Baba Ganoush
User Reviews
3.3
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Calories
9246 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Smokey Baba Ganoush
Description
This recipe starts by charring the skin of small to medium eggplants over an open flame or broiler to develop deep smoky flavors. The eggplants are then baked until tender. The soft flesh is scooped out, leaving the burnt skin behind, to emphasize the smoky taste without bitterness. Garlic is mashed with salt into a paste to evenly distribute flavor before blending with eggplant, tahini, lemon juice, and smoked paprika.
The food processor blends these ingredients to a puree that retains some texture, avoiding a fully smooth dip. The smoky aroma from the charred skin and the paprika gives this baba ganoush a distinctive depth beyond plain roasted eggplant dips. The tahini adds richness, while lemon juice lends brightness.
It is typically served as a dip with bread or vegetables and garnished with fresh parsley, olive oil drizzle, sumac or additional paprika, and herbes de Provence for an herbaceous accent. This Baba Ganoush showcases the interplay of smokiness and creamy earthiness.
Additional garnishes such as toasted pine nuts or pomegranate molasses can be added for extra texture and sweet-tart flavor layers if desired.
Ingredients
- 2 eggplant small to medium
- 1 garlic large clove
- 1 tsp sea salt or regular salt, smoked
- lemon juice of half
- 3 Tbsp tahini
- 1/2 tsp smoked paprika substitute sweet paprika if you don't want heat, hot
for garnish
- olive oil
- parsley fresh
- sumac or more paprika
- herbes de provence
Instructions
- set oven to 400F
- Poke the skin of the eggplant several times with a fork. Set the eggplants over an open flame to char the skin on all sides. You can do this over a gas flame on the stove top, with a kitchen torch, or under the broiler. Turn the eggplant to evenly blacken the skin. (You can skip this step if you want to.)
- Put the eggplant on a foil lined baking sheet and bake for about 30 minutes, or until a sharp paring knife pierces the flesh easily.
- Let cool briefly, and then cut in half. Scoop out the flesh and put in the bowl of a food processor. Leave the blackened skin behind.
- Smash the garlic clove and mince it. Add the salt to the garlic and mash it with the back of the knife until it becomes a paste. Put the paste in the processor with the eggplant.
- Add the lemon juice, tahini, and paprika and pulse until the mixture is pureed but still has some texture.
- Taste the baba ganoush and adjust the seasonings if you need to. You may want to add a ittle more salt, lemon, or paprika.
- Chill until ready to eat, the baba ganoush will improve with a little time in the fridge.
- When ready to serve, spread in a bowl and even out the top so it can hold a swirl of oil. Drizzle on the oil, then sprinkle on sumac, herbes, and parsley. Serve with pita, naan, or other flat bread.
Notes
- To enhance flavor, garnish the baba ganoush with toasted pine nuts and a drizzle of pomegranate molasses if available.
- Charring the eggplant skin over open flame or broiler is key to imparting smokiness; this step can be skipped but will lessen the smoky taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 9246 kcal
% Daily Value*
| Calories | 92.46kcal | 5% |
| Carbohydrates | 10.91g | 4% |
| Protein | 2.58g | 5% |
| Fat | 5.43g | 8% |
| Saturated Fat | 0.79g | 4% |
| Sodium | 246.34mg | 10% |
| Fiber | 5.39g | 22% |
| Sugar | 5.01g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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