I'm Bored, Let's Go...

Baba Ganoush

by

Jump to Recipe·Print Recipe

A delicious grilled or roasted eggplant dip, this Baba Ganoush is a creamy Middle Eastern appetizer!

Baba ganoush is similar to hummus except that it’s made with eggplants instead of chickpeas (garbanzo beans). It’s perfectly paired with pita, naan or veggies for dipping. When I visited Jordan a few years ago, they always served a similar, spicier version of Baba Ganoush called Moutabbal (or Moutabel, or Mutabal, or… it’s spelled several different ways!).  It was always on the table and one of my favorites! I had never made Baba Ganoush before that trip but have made it several times since.  I love it!

This recipe is very easy to make, but be sure to prick the eggplants!  First time I made this I had one explode on me on the grill (apparently I forgot to prick one of them!).  If you don’t have a grill you can roast the eggplants in the oven.

Print

Baba Ganoush

Print Recipe

  • Author: Judy

Ingredients

Units Scale
  • 3 small to medium eggplants (about 2 pounds), pricked all over with a fork
  • 2 tablespoons lemon juice (about 1 lemon, plus more as desired)
  • zest from lemon
  • 3 cloves garlic, minced
  • 3 tablespoons tahini
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 1/4 cup chopped fresh parsley leaves
  • Kosher salt, to taste

Instructions

To grill the eggplants:

  1. Preheat a gas or charcoal grill to medium heat. Place whole eggplants on grill and cook, turning every 10 minutes or so, until eggplants are tender and well charred, about 30 to 40 minutes. Remove eggplants from grill and wrap with foil.  Let rest 15 minutes.
  2. Remove eggplants from foil. With a sharp knife, cut each eggplant open lengthwise. Scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer. Let excess liquid drain and discard along with any stray bits of blackened skin.  Once drained, place pulp in mixing bowl.

To roast eggplants in the oven:

  1. Preheat oven to 425 degrees.  Slice eggplants lengthwise and brush with olive oil. Place on parchment lined baking sheet, cut side down.  Roast about 40 minutes or so until very tender when poked with a knife.
  2. Remove from oven and let cool.  You won’t need to strain the eggplant as the excess water will have evaporated while roasting in the oven. Scoop out the eggplant pulp and add to mixing bowl.

Finish the Baba Ganoush:

  1. Add lemon juice, zest, and garlic to the eggplant pulp and stir with a fork until eggplant breaks down into a chunky mixture. Continue to stir and add tahini, followed by the olive oil in a thin, steady stream, until mixture is pale and creamy. Stir in parsley and season to taste with salt.  Taste and add more lemon juice, if desired.
  2. To serve: transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread, naan or your favorite vegetables for dipping.

Notes

Sometimes I like to add a little bit of cumin (about a teaspoon) and a pinch of cayenne pepper for a little spice to the Baba Ganoush.