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–+ servings

Baba Ganoush Recipe

This Baba Ganoush recipe is a simple, authentic Middle Eastern and Mediterranean spread, bursting with smoky, savory, and creamy flavors in every bite. Similar to my other eggplant dip recipes, such as Eggplant Yogurt Dip and Ina Garten’s Eggplant Spread, this garlicky dish features bright lemony undertones that enliven every ingredient. Once you taste this delectable Baba Ganoush, it’s sure to become one of your favorite eggplant recipes.
Discover how to make Baba Ganoush like a pro with our foolproof method. Using just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any gathering.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer
Cuisine world cuisine
Servings 6
Calories 152 kcal

Ingredients
  

  • 2 ½-3 lbs globe or Italian eggplant 2-3 eggplants if using globe eggplants
  • 2 cloves garlic minced
  • ¼ cup lemon juice  plus, more to taste
  • ¼ cup tahini
  • 2 tablespoons olive oil plus, more as a drizzle
  • 1 ½ teaspoons kosher salt  plus, more to taste
  • Pinch ground cumin optional
  • Pinch paprika to finish it off – optional
  • 1 tablespoon fresh Italian parsley chopped (as garnish)
  • Handful of pomegranate seeds optional

Instructions
 

To cook eggplants for baba ganoush, you have three options:

  • a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.
  • b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
  • c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.

Later on:

  • Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
  • When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
  • Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
  • Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
  • While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.
  • Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
  • Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
  • If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

  • Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
  • Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using)  in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
  • Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
  •  
  • Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible. 
  • Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 152kcalCarbohydrates: 14gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 589mgPotassium: 497mgFiber: 6gSugar: 7gVitamin A: 107IUVitamin C: 10mgCalcium: 35mgIron: 1mg
Keyword Baba Ganoush Recipe
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