Baba Ganoush (Roasted Eggplant Dip)
- PREP 25min
- COOK 40min
- TOTAL 1hrs 5min
My family’s baba ganoush is super simple to make at home. The secret is broiling the eggplant for a few minutes to give it a rich, smoky flavor before roasting it until it’s super soft. I leave it rustic with some texture. Simply mashing and stirring the roasted eggplant into the other ingredients with a fork is perfect. I prefer serving this eggplant dip at room temperature. It also gets better over time, so feel free to make this one ahead of time!
Serve with homemade pita bread, this easy flatbread (made without yeast), fresh veggies, or next to other dips like hummus, homemade labneh, and tzatziki.
You Will Need
2 medium eggplants, about 2 pounds (900g)
¼ cup well-stirred tahini, try homemade tahini (60ml)
¼ cup fresh lemon juice (60ml)
2 to 3 garlic cloves, finely minced
¼ teaspoon ground cumin
¼ teaspoon fine sea salt
2 tablespoons chopped fresh parsley leaves
Drizzle of extra-virgin olive oil, optional for serving
Directions
1Roast the eggplant: Adjust an oven rack to the middle position. Turn the broiler on high and line a baking sheet with aluminum foil. Prick the eggplants in several spots with a fork and place them on the baking sheet. Broil for 2 minutes on each side until the skin darkens and smells smoky. Turn the broiler off, then heat the oven to 375°F (190°C).
2Switch from broiling to baking: Continue to roast the eggplants in a 375°F (190°C) oven for 25 to 30 minutes, or until they are very soft. Let them cool for 10 to 15 minutes, or until they’re cool enough to handle.
3Make the base: While the eggplant roasts, combine the tahini, lemon juice, minced garlic, cumin, and salt in a medium bowl. Set this mixture aside to let the flavors meld.
4Mix in the eggplant and finish: Split open the cooled eggplants, drain off any excess liquid, and use a spoon to scrape the soft flesh into the tahini mixture. Use a fork to mash the eggplant into the tahini until it’s somewhat smooth, but still has some texture. Stir in the chopped parsley and drizzle with olive oil just before serving.
Adam and Joanne's Tips
- Storing: One of the best things about homemade baba ganoush is that while it tastes great right after making it, it tastes even better after a day or two in the fridge, making it a perfect make-ahead appetizer! Store in an airtight container in the refrigerator for up to 5 days.
- Tahini: I highly recommend using tahini for the most authentic flavor. But if you’re not a fan, try reducing the amount in the recipe above to 2 tablespoons instead of ¼ cup.
- Garlic: We enjoy the extra kick garlic gives this dish. The tahini stands up very well to it. If you’re not sure that you want to use 3 cloves, reduce to 1 or 2 cloves.
- How to make baked pita chips: Cut 2 to 3 pitas into wedges (try homemade pita bread). Add to a baking sheet and bake in a 375°F (190°C) oven until lightly browned and crisp, 7 to 10 minutes.
- The nutrition facts provided below are estimates.