Description
Baba ganoush is a smoky and creamy eggplant dip, made by charring eggplants, mixing them with tahini, lemon juice, garlic, and olive oil.
Ingredients
Scale
- 2 large eggplants (about 1 lb / 450g each)
- ¼ cup (60g) tahini
- 3 tablespoons fresh lemon juice (from 1½ lemons)
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 2 cloves garlic, finely grated
- ½ teaspoon ground cumin (optional)
- ½ teaspoon sumac
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Greek yogurt (optional)
- Extra virgin olive oil (for drizzling)
- Smoked paprika (for garnish)
- Fresh flat-leaf parsley, chopped
- Pomegranate seeds (for garnish)
- Toasted pine nuts (optional)
- Warm pita bread (for serving)
Instructions
- Char the eggplants: Pierce each eggplant several times and choose your charring method—gas stovetop, broiler, or outdoor grill. Cook until completely blackened and soft (20–30 minutes).
- Steam and drain: Cover charred eggplants with plastic wrap and let steam for 15–20 minutes. Discard excess liquid.
- Peel and drain the flesh: Remove the charred skin and discard, then press the flesh gently in a colander to drain more liquid.
- Chop: Roughly chop the eggplant flesh with a knife. Avoid blending to maintain texture.
- Mix: Add tahini, lemon juice, olive oil, garlic, cumin, sumac, salt, and black pepper to the chopped eggplant. Stir until combined.
- Rest and serve: Refrigerate for at least 30 minutes. Drizzle with olive oil, and sprinkle with smoked paprika, parsley, and toasted pine nuts before serving.
Notes
Baba ganoush improves overnight in the fridge, deepening in flavor. Serve at room temperature for better taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Charring
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg