Baba Ganoush
Creamy, smoky, and rich with Middle Eastern flavor, this Baba Ganoush is the ultimate eggplant dip for snacking, spreading, or sharing!
Servings: 6
Equipment
- Colander
- Mixing Bowls
- Baking Sheet If baking the eggplant
Ingredients
- 2 Globe Eggplants
- ¼ cup Tahini
- 2½ tbsp Lemon Juice About the juice of 1 to 2 lemons
- 2 cloves Garlic Minced
- 1 tbsp Plain Unsweetened Plant-Based Greek Yogurt Optional
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- 1 tsp Sumac
- 1 tsp Aleppo Pepper or Red Pepper Flakes Optional
For Serving
- Olive Oil
- Toasted Pine Nuts
Instructions
- First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides, for about a total of 20 minutes. The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven*.
- Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained. It helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices.
- Once the eggplant is cool enough to touch, peel the charred crispy skin off, it should come right off. Discard the skin and the stem. Don't worry if a few bits of the skin remain, that is just added flavor.
- Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. This will give the dip a better texture than using a food processor. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper, or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well combined.
- Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
- Store in an airtight container in the fridge for up to 4 days.
Notes
*Baking Eggplant in the Oven: Heat the oven to 425 degrees F. Trim the eggplant and cut the eggplants in half, then salt it and allow it to “sweat out” excess water for about 30 minutes or so. Wipe it off, and arrange the eggplant on a lightly oiled baking sheet, flesh side down. Roast for about 40 minutes or until very tender and cooked through. Allow the eggplant time to cool a bit, then using a spoon, scoop up the flesh and place it in a bowl.