I am absolutely obsessed with this baba ganoush recipe. This incredibly delicious, smoky roasted eggplant dip, made with tahini and garlic, is truly one of my favorite ways to enjoy eggplant. If you love hummus, you’re going to fall in love with this dip.

Baba ganoush (also spelled baba ghanouj or baba ghanoush) is a delicious dip from the Middle East and Mediterranean. You’ll make it with roasted or charred eggplant, tahini, lemon juice, garlic, olive oil, and spices, and it’s out of this world, delicious.

When you have lived in the Middle East it is a must to have Hummus, Baba Ganouj, Tabulla, Fatoush as appertizers or as we call them Mazza. The baba ganoush recipe is actually very similar to our hummus recipe, but the base is smoky roasted eggplant instead of chickpeas, which gives baba ganoush its smoky flavor and texture. It’s absolutely delicious, especially with homemade pita bread.

Key Ingredients

- Eggplant: When shopping for this eggplant dip recipe, look for eggplants with smooth, shiny skin and feel heavy for its size. It should also feel slightly firm, not really hard or very soft, and the stem end should be green and free of mold. I like medium eggplants for this recipe and use two of them. If you love eggplant, you will also enjoy this easy roasted eggplant.
- Tahini: Tahini is a paste made from sesame seeds with a consistency similar to almond or peanut butter. You can buy it at allMiddle Easteren stores.
- Lemon: Skip the bottled stuff! Fresh lemon juice makes all the difference in this recipe.
- Garlic: I love garlicky baba ganoush. It works nicely against the creamy, smoky roasted eggplant. I use three cloves but feel free to hold back a clove or two if that’s too much for you.
- Spices and Olive Oil: I add ground cumin, salt. A drizzle of olive oil is a nice touch, too!

How to & ingridians

2 medium eggplants, about 900g sh
¼ cup well-stirred tahini
¼ cup natural yugorth
1 fresh pressed lemon
1 to 2 garlic cloves, finely minced
¼ teaspoon ground cumin
¼ teaspoon fine sea salt
Drizzle of extra-virgin olive oil, optional for serving

Directions

1 Roast 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 190°C. You can also do this on the grill or over a gas burner. It only takes a few minutes.

2 Switch 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.

3 Make the base: While the eggplant roasts, combine the tahini, yugorth, lemon juice, minced garlic, cumin, and salt in a medium bowl. Set this mixture aside to let the flavors meld.

4 Mix 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.

My Tips for Making Great Baba Ganoush

Tip 1: For that authentic baba ganoush flavor, char the eggplant skins. I broil the whole eggplants, but you can do this on the grill or over a gas burner. It only takes a few minutes.

Tip 2: Bake the eggplants until super soft. After getting that char on the skins, I roast my eggplants until they’re really soft. You’ll know they’re done when the eggplants collapse in on themselves, and a fork easily pierces through the flesh.

Tip 3: Use a fork for the best texture. The easiest (and my preferred ) way to bring the dip together is with a fork. Once my eggplants have roasted, I scoop out the soft flesh with a spoon and mash it into the other baba ganoush ingredients. I like some texture in my dip, so I don’t bother with a food processor.

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. And you can also out it in the freezer for a month or so.