My mom’s baba ganoush
This is my mom's original Baba Ganoush—a smoky, creamy eggplant dip made with grilled eggplant, tahini, garlic, and lemon juice. Easy to make and incredibly delicious, it's the perfect way to enjoy eggplants!
Servings: 4
Ingredients
- 1.2 lb eggplants 2 medium-sized
- 3 Tbsp lemon juice 1 lemon; adjust to taste
- 2 Tbsp tahini adjust to taste; use good-quality tahini, so it isn't too bitter
- 2 Tbsp olive oil
- 2 cloves garlic adjust to taste
- 1 tsp salt adjust to taste
Optional toppings
- 2 Tbsp pomegranate seeds optional
- 1 Tbsp parsley chopped
Instructions
- Rinse and pat dry the eggplant, then pierce it several times with a skewer or knife (DON’T skip this step!).
- Char the eggplant over an open flame (around 5 minutes per side) until the entire outside has blackened and is collapsing in on itself, with very tender flesh (tested with a skewer or knife).Check the Recipe Notes section below for roasted method.
- Once the eggplant is ready, transfer it immediately to a closed container—such as a bowl covered with a plate or a large glass jar with a lid—and let it steam for 10-15 minutes until it cools slightly and is easy to handle. This step makes peeling easier.
- Peel the eggplant, or use a spoon to scoop out the flesh. Place the flesh in a mesh strainer and let it drain for a few minutes, pressing gently to remove any excess water, if desired.
- While the flesh drains, mince the garlic and juice the lemon.
- In a serving bowl, gently break up the eggplant with a fork, add the garlic, tahini, lemon juice, and salt, and mix well.
- Taste the dip and adjust any of the seasonings to taste. Then, finally, top the baba ganoush with a drizzle of olive oil, fresh parsley, and pomegranate seeds, and enjoy!
Notes
- If you prefer to roast the eggplants in the oven, pierce it several times, then bake them halved (skin-side down) in the oven at 400ºF/200ºC for between 25-40 minutes (depending on the size) until tender. This will create a smoother dip but won’t make the eggplant smoky, so I highly recommend broiling it for 5-10 minutes in the end.
- For an authentic texture, mash the eggplant with a fork instead of using a food processor. This dip should be creamy but still have a bit of chunky texture.
- Make ahead: This smoky eggplant dip is even better the next day, so prepping it a day in advance is best. Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, let it cool and transfer to a freezer-safe container or Ziplock bag with space for expansion. Freeze for up to 3 months, then thaw overnight in the fridge before garnishing and serving.
Nutrition
Calories: 153kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 596mg | Potassium: 388mg | Fiber: 5g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg