Baba Ganoush Recipe

I love this baba ganoush recipe because it transforms simple ingredients into a smoky, velvety delight that’s perfect for dipping and sharing with friends. Plus, the combination of creamy tahini and a hint of fresh lemon really brings the roasted eggplant to life, making it an irresistible addition to any get-together.

Baba Ganoush, a Middle Eastern pleasure, is something I adore. Its nutritious nature fools no one; it’s just as decadent as any ‘ordinary’ creamy dip.

What makes it extraordinary? Roasted eggplant not only makes this healthy dish uniquely scrumptious but also woefully poor at keeping it together.

Don’t get me wrong; it’s a gorgeously drippy, dippable dip. What it’s not is atahini-with-eggplant-dip style dip.

You know the kind. And that’s why I love it.

Ingredients

Eggplants:
High in fiber, aid digestion, calorically sparse.

Tahini:
Full of protein, beneficial oils, and a smooth mouthfeel.

Lemon Juice:
Contains refreshing acidity and is high in vitamin C.

Garlic:
Boosts the immune system and delivers a strong flavor.

Olive Oil:
Fats that are healthy for the heart make the dish smooth.

Cumin:
Imparts a comforting presence and makes things homey and down-to-earth.

Aids in watching one’s weight.

Ingredient Quantities

• 2 medium eggplants
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 2 tablespoons olive oil, plus more for serving
• Salt, to taste
• 1/4 teaspoon ground cumin
• Chopped fresh parsley or cilantro, for garnish
• Optional: Pomegranate seeds for garnish

Instructions

1. Preheat the oven to 400ºF (200ºC).

For easy cleanup, place a sheet of aluminum foil on a baking sheet.

2. Puncture the eggplants a few times with a fork and set them directly on the baking sheet you prepared.

3. Put the eggplants in the oven and roast them at a temperature that you will also use to preheat the oven to for between 30 and 40 minutes. While roasting, the eggplants will become soft, and the outside will take on a charred appearance. You should turn the eggplants once during roasting, and doing so halfway through is a good time to do it.

4. Take the eggplants out of the oven and allow them to cool until they can be easily manipulated. After cooling, remove the charred skin.

5. Drain the excess liquid from the eggplant flesh by placing it in a strainer for a few minutes.

6. Drained eggplant flesh is in the food processor, along with tahini, lemon juice, minced garlic, olive oil, salt, and ground cumin.

7. Combine and mix the ingredients until they are uniformly smooth and have a creamy consistency, taking care to scrape down the sides of the bowl as needed to ensure that all the ingredients are incorporated.

8. If you wish, you can adjust the flavor by adding more salt or lemon juice to taste.

9. Serving bowl should be prepared with baba ganoush transferred to it. All drizzles of the extra olive oil should be done in a way that is aesthetically pleasing and covers the surface of the baba ganoush.

10. Before serving with pita bread or fresh vegetables, garnish with chopped fresh parsley or cilantro and sprinkle with pomegranate seeds if using.

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Fork
5. Strainer
6. Food processor
7. Spoon or spatula (for scraping down sides of the bowl)
8. Knife
9. Serving bowl

FAQ

• How do I ensure the eggplants are cooked perfectly?For a creamy texture, roast eggplants until the skins are wrinkled and the flesh is soft, about 30-40 minutes at 425°F (220°C).
• Can I make Baba Ganoush without an oven?Certainly! You can grill or broil the eggplants to give the dish an added kick of smoky flavor.
• What can I substitute for tahini if I have an allergy?An alternative is using almond butter or sunflower seed butter, albeit with a subtle flavor difference.
• Is it necessary to peel the eggplants?No, after roasting, you take out the flesh and throw away the skin, so it is not necessary to peel them.
• How can I make the Baba Ganoush more or less garlicky?Regarding garlic, you’re in control. If you’re not used to it, then start with one clove and see how it goes. You can always add more next time if this dish becomes a staple in your kitchen.
• What is the best way to serve Baba Ganoush?Pita bread or fresh vegetables can serve it as a dip; you can also use it in sandwiches or wraps.
• How do I store leftover Baba Ganoush?Keep it in a container that won’t let air in, and stash it in the fridge. It should be good for 4, maybe 5, days if it was fresh when you cooked it.

Substitutions and Variations

Use sunflower seed butter or almond butter instead of tahini.
Substitute fresh lemon juice with lime juice or apple cider vinegar.
Replace minced garlic with roasted garlic for a milder flavor.
Substitute the olive oil for avocado oil to get a completely different flavor profile.
For embellishing, substitute parsley or cilantro for mint or basil leaves.

Pro Tips

1. Roast for Flavor For an extra smoky flavor, consider placing the eggplants directly on a gas burner or under a broiler for a few minutes after roasting. This will char the outside even more and enhance the smoky taste.

2. Optimize Texture After straining the eggplant flesh, press it lightly to remove as much excess liquid as possible. This will help achieve a thicker, creamier baba ganoush.

3. Balance the Flavors Roasted garlic can be used instead of raw garlic for a milder, sweeter taste. Simply roast a few cloves alongside the eggplants and blend them in.

4. Enhance the Presentation Before drizzling the olive oil, create small swirls or indentations in the baba ganoush using the back of a spoon. This will allow the oil to pool in these areas and make the dish look more appealing.

5. Additional Toppings Experiment with other toppings like smoked paprika, toasted pine nuts, or a sprinkle of sumac to add extra layers of flavor and color to your baba ganoush.