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Baba Ganoush

A classic Middle Eastern eggplant dip with a rich, creamy texture and irresistible smoky flavor. Simple, flavorful, and perfect for serving with warm pita or fresh vegetables.
Shared notes will appear here.
Sauces & Spreads
Middle Eastern
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Homemade baba ganoush topped with olive oil, sumac, and fresh parsley, served with warm pita wedges.
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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
For topping
  • Light drizzle of olive oil
  • Sumac
  • Chopped fresh parsley

Method:

Start Cooking
Prep the eggplants
  • Wash and dry the eggplants, then pierce them several times with a fork. Place on a foil-lined baking sheet.
Broil
  • 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.
Peel and drain
  • 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.
Mash
  • Transfer the drained eggplant to a bowl and mash with a fork until creamy but still slightly textured.
Mix
  • Add the tahini, pressed garlic, yogurt, lemon juice, 1 tablespoon olive oil, and salt and black pepper to taste. Stir until well combined.
Garnish and serve
  • 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:

Notes:

From the kitchen
  • 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.
 
Make it yours
  • 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.
 
At the table
  • 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.

My notes:

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Nutrition:

Calories: 190 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Cholesterol: 1 mg | Sodium: 13 mg | Potassium: 644 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 74 IU | Vitamin C: 20 mg | Calcium: 58 mg | Iron: 1 mg
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