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How to Make Baba Ganoush
Baba ganoush starts with perfectly charred eggplant that gets smoky and soft all the way through. Roast whole eggplants over an open flame or under the broiler until the skin blackens and the flesh collapses. Scoop out the creamy interior, mix with tahini, lemon juice, and garlic, then season until it tastes like the Middle Eastern classic it is.
- Total time: 50 min
- Hands-on: 25 min
- Serves: 4
- Difficulty: Easy
Ingredients
- 2 large eggplants
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 garlic cloves
- salt salt
- to taste olive oil
- to taste chopped parsley
Step by step
- Char the eggplant. Place 2 large eggplants directly over a gas flame or under a hot broiler. Turn every 5 minutes until the skin is completely blackened and the flesh feels soft when pressed. This takes 15-20 minutes total.
- Steam and cool. Drop the charred eggplants into a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then uncover and cool until you can handle them.
- Remove the flesh. Peel away all the blackened skin - it should slip off easily. Scoop the soft flesh into a fine-mesh strainer set over a bowl. Let it drain for 15 minutes to remove excess liquid.
- Blend the base. Transfer the drained eggplant to a food processor. Add 3 tablespoons tahini, 2 tablespoons fresh lemon juice, and 2 minced garlic cloves. Pulse until smooth but still slightly chunky.
- Season and adjust. Add salt, taste, and adjust with more lemon juice, tahini, or garlic as needed. The mixture should be creamy and well-balanced between smoky, nutty, and bright flavors.
- Finish and serve. Transfer to a shallow bowl, drizzle with olive oil, and sprinkle with chopped parsley. Serve at room temperature with pita bread or vegetables.
Tips & troubleshooting
- The more charred the skin, the smokier your baba ganoush will taste - don't hold back on the blackening
- Drain the cooked eggplant well or your dip will be watery and bland
- Room temperature tahini blends much easier than cold tahini straight from the fridge
- Make it a day ahead - the flavors meld and improve after sitting overnight
Variations
- Pomegranate Baba Ganoush. Fold in pomegranate seeds and a drizzle of pomegranate molasses for sweet-tart bursts and ruby color.
- Spiced Version. Add a pinch of cumin, smoked paprika, or sumac to the mixture for extra depth and complexity.
- Chunky Style. Pulse the food processor just a few times, leaving the eggplant in larger pieces for a more rustic texture.
Questions
- Can I roast the eggplant in the oven instead of over a flame?
- Yes, but you won't get the same smoky flavor. Roast whole eggplants at 450°F for 45-60 minutes, turning once, until completely soft. Prick the skin first so they don't explode.
- Why is my baba ganoush bitter?
- Either the eggplant wasn't cooked enough or you used too much tahini. Make sure the eggplant flesh is completely soft and creamy, and add tahini gradually while tasting.
- How long does homemade baba ganoush keep?
- Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving and stir in a fresh drizzle of olive oil if it looks dry.
- Can I freeze baba ganoush?
- The texture changes when frozen - it becomes watery and grainy when thawed. Make only what you'll eat within a few days.