The Best Baba Ganoush Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
The Best Baba Ganoush Recipe
Description
The Best Baba Ganoush Recipe starts with roasting large eggplants directly over a gas stove's open flame until the skin is charred and the flesh softens, which imparts the characteristic smoky aroma crucial to this dish. After cooling and peeling, the tender eggplant flesh is finely chopped and mixed with tahini, minced garlic, lemon juice, salt, and black pepper. This combination yields a creamy, pudgy dip with smoky undertones and subtle tang from the lemon juice. Chilling the mixture for at least an hour allows the flavors to fully integrate and thicken the texture slightly.
Served as a chilled appetizer or dip, the baba ganoush is commonly topped with olive oil and optionally sprinkled with sumac for a hint of citrusy tartness and a touch of color. It pairs well with warm flatbreads, crudités, or as a condiment alongside grilled meats and vegetables. Its smooth texture with occasional small eggplant pieces offers a pleasant mouthfeel.
The notes suggest that preparing the dish well in advance enhances flavor development. For convenience, pre-roasted or fire-roasted eggplants can be used, and parsley may be added for extra freshness. If an open flame is not available, oven roasting is an alternative method for cooking the eggplants. Using high-quality tahini and stirring it well before mixing helps achieve the intended consistency and flavor.
Ingredients
- 2 large eggplant
- 1/3 cup tahini
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lemon juice of
Top top
- 2 tbsp olive oil
- 1 tsp sumac optional
Instructions
- Wash and dry the eggplants. Pierce the skin with a fork or a knife.
- Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)
- Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender.
- Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool.
- Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water.
- Place the eggplants on a cutting board and chop them finely using a knife.
- In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour.
- Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 306mg | 13% |
| Potassium | 653mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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