Baba Ganoush

Baba Ganoush

Smoky roasted eggplant blended with tahini and lemon makes a silky, deeply flavored dip.

Total 1 hr 25 min Makes 6 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Sesame

This Levantine dip relies on charring whole eggplants until their skins blister, giving the flesh a smoky depth before it's blended with tahini, garlic, and lemon juice. Serve it with warm pita, fresh vegetables, or as part of a mezze spread alongside hummus and olives.

Ingredients

  • 2 large globe eggplants
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon fresh parsley, chopped, for garnish
  • 1/4 teaspoon smoked paprika, for garnish

Method

  1. Pierce each eggplant a few times with a fork and place directly over a gas burner flame or under a broiler, turning occasionally, until the skin is charred and blistered on all sides and the flesh is very soft.

  2. Transfer the charred eggplants to a bowl, cover with plastic wrap or a plate, and let steam until cool enough to handle.

  3. Slice the eggplants open and scoop the soft flesh into a colander, discarding the charred skins and stems. Let drain for 10 minutes to remove excess liquid.

  4. Transfer the drained eggplant flesh to a cutting board and chop finely, or pulse briefly in a food processor for a smoother texture.

  5. In a mixing bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, cumin, and salt until smooth.

  6. Fold the chopped eggplant into the tahini mixture until evenly combined, adjusting salt and lemon juice to taste.

  7. Spread the baba ganoush onto a serving plate, drizzle with olive oil, and garnish with chopped parsley and smoked paprika.

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    Baba Ganoush

    This Levantine dip relies on charring whole eggplants until their skins blister, giving the flesh a smoky depth before it's blended with tahini, garlic, and lemon juice. Serve it with warm pita, fresh vegetables, or as part of a mezze spread alongside hummus and olives.

    1 hr 25 min 6 servings 110 cal

    Ingredients

    • 2 large globe eggplants
    • 3 tablespoons tahini
    • 2 tablespoons fresh lemon juice
    • 2 cloves garlic, minced
    • 2 tablespoons extra-virgin olive oil, plus more for serving
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 tablespoon fresh parsley, chopped, for garnish
    • 1/4 teaspoon smoked paprika, for garnish

    Method

    1. 1

      Pierce each eggplant a few times with a fork and place directly over a gas burner flame or under a broiler, turning occasionally, until the skin is charred and blistered on all sides and the flesh is very soft.

    2. 2

      Transfer the charred eggplants to a bowl, cover with plastic wrap or a plate, and let steam until cool enough to handle.

    3. 3

      Slice the eggplants open and scoop the soft flesh into a colander, discarding the charred skins and stems. Let drain for 10 minutes to remove excess liquid.

    4. 4

      Transfer the drained eggplant flesh to a cutting board and chop finely, or pulse briefly in a food processor for a smoother texture.

    5. 5

      In a mixing bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, cumin, and salt until smooth.

    6. 6

      Fold the chopped eggplant into the tahini mixture until evenly combined, adjusting salt and lemon juice to taste.

    7. 7

      Spread the baba ganoush onto a serving plate, drizzle with olive oil, and garnish with chopped parsley and smoked paprika.