Baba Ganoush
Ingredients:
- 2 eggplants, large
- ¼ cup tahini, well stirred
- 2 garlic cloves, pressed
- 1 tbsp plain yogurt
- 1 lemon, juiced
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Light drizzle of olive oil
- Sumac
- Chopped fresh parsley
Method:
Start Cooking- Wash and dry the eggplants, then pierce them several times with a fork. Place on a foil-lined baking sheet.
- Position an oven rack about 5 inches below the broiler and turn the broiler to high. Broil the eggplants for 25–35 minutes, turning every 7–10 minutes, until the skin is deeply charred and wrinkled and the eggplants are completely soft and collapsed.
- Let the eggplants cool until easy to handle. Peel and discard the charred skin, then place the flesh in a colander and drain for 10–15 minutes to remove excess liquid.
- Transfer the drained eggplant to a bowl and mash with a fork until creamy but still slightly textured.
- Add the tahini, pressed garlic, yogurt, lemon juice, 1 tablespoon olive oil, and salt and black pepper to taste. Stir until well combined.
- Spread the baba ganoush in a shallow serving bowl. Finish with a light drizzle of olive oil, sumac, and chopped fresh parsley. Serve with warm pita, pita chips, or fresh vegetables. Bon appétit!
Kitchen Tools:
- Aluminum foil
Notes:
- For the best flavor, broil the eggplants until the skin is deeply charred and the flesh is completely soft and collapsed.
- Letting the cooked eggplant drain before mashing removes excess moisture and gives the dip a richer, creamier texture.
- For an even smokier flavor, char the eggplants over a gas flame or outdoor grill instead of broiling.
- Add a little extra lemon for more brightness, or adjust the tahini to make it richer and creamier. Finish with sumac, parsley, or a pinch of paprika.
- Serve baba ganoush with warm pita or pita chips, fresh vegetables, or as part of a mezze spread.
- It also makes a flavorful addition to wraps, sandwiches, and grain bowls.
Nutrition:
FROM THE PANTRY
Baba ganoush
WHY WE LOVE IT
Baba ganoush transforms simple eggplant into a smoky, creamy dip with layers of flavor. Charring the eggplant gives it its signature smokiness, while tahini and lemon make it rich, nutty, and bright.
A LITTLE STORY
Baba ganoush has long been part of the food traditions of the Levant and wider Middle East, where smoky eggplant dishes are a staple of the mezze table. Its name comes from Arabic and is often playfully translated as “spoiled” or “pampered father.” While the exact origin is uncertain, one popular tale tells of a loving daughter who carefully roasted and mashed the eggplant so her elderly father could easily enjoy it.
DID YOU KNOW?
Across the Middle East, eggplant dips vary from one region and kitchen to another. Baba ganoush and mutabbal are sometimes used interchangeably, while in other traditions they refer to different dishes. Tahini-based versions are creamy and nutty, while others may include tomatoes, peppers, fresh herbs, or pomegranate molasses.
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