Baba Ganoush
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Get ready to fall in love with this incredibly delicious and simple baba ganoush recipe! All you need are some fresh eggplants, creamy tahini, rich olive oil, zesty lemon juice, and a hint of garlic to bring it all together. This dish is not only perfect as a dip for veggies or pita, but it also elevates any meal as a spread or side.
Baba ganoush, also known as baba ganouj, muttabal, or salat hatzilim, is a delightful eggplant dip that captivates the palate with its smoky, rich, and creamy texture. This dish is traditionally crafted by blending tender roasted or charred eggplant with nutty tahini, garlic, and lemon.
The name baba ganoush translates to “spoiled dad,” and once you take a bite, you’ll understand why. It feels like a little indulgence! It’s no wonder the French call it caviar d’aubergines; it truly is that irresistible.
The good news is that making this delicious dip at home is both simple and rewarding.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Eggplant: The main ingredient and star of the recipe.
- Garlic: For this recipe, you need fresh garlic.
- Lemon juice: For a bright citrusy flavor.
- Tahini: Adds extra creaminess to the dip.
- Olive oil: Use a good-quality oil for the best flavor.
- Parsley: Fresh Italian parsley adds the best flavor.
- Salt: Add salt to taste, but we think 1 teaspoon is the perfect amount.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Roast the eggplant in a 400 degree F oven for 40 minutes.
- Scrape the eggplant out of the skin into a sieve and let it drain for about 30 minutes.
- Add the eggplant and all the other ingredients to the bowl of a food processor.
- Cover with the lid and pulse until well blended.
- Transfer to a serving bowl and drizzle with a little more olive oil.
Tips For Success
- We prefer to bake our eggplant, but you can also grill it for more flavor.
- Allow your eggplant to cool before trying to peel off the skin.
- Don’t skip the draining of the eggplant. Otherwise, the dip will be too watery.
- We love a creamy baba ganoush. If you want a chunkier texture, mash the ingredients with a fork instead of using the food processor.
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Baba Ganoush
Ingredients
- 2 pounds Italian eggplants, about 2 small-to-medium eggplants
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 1 teaspoon salt, to taste
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
- Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes.
- Let eggplant cool 10 minutes, then scoop out flesh. Discard skin and transfer flesh to a colander. Let drain, stirring halfway through, about 30 minutes.
- Transfer eggplant to the bowl of a food processor. Add all the remaining ingredients. Pulse until well blended. Transfer to a serving bowl and drizzle with olive oil and chopped parsley.
Notes
- Serve with pita wedges or pita chips.
- Store leftovers in a tightly closed container in the fridge for up to 4 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.