Baba ganoush is a delicious creamy eggplant dip, made with simple ingredients such as lemon, garlic, tahini and olive oil. If you love eggplants, but you think it is too complicated to char it on a grill or open flame, the broiling method used in this recipe delivers a wonderful result. Trust me, you can easily make this easy dip at home with minimal effort.
My family is a big fan of this wonderful, meaty vegetable. I love adding eggplant in autumn stews, curries, pasta dishes, baked either in a parmigiana fashion or halved and baked with a spicy meat sauce. But most of all, we love eating it as a dip/spread. In Romania, we get the most beautiful eggplants. The end of summer/beginning of fall is when the farmer’s market is abundant in eggplants. Because we are so picky when it comes to this beloved vegetable, we prefer to stock up on what’s best, batch grill or broil and freeze. More about this, in a feature article.
Ingredients
Note on ingredients and substitutions
Eggplants: pick medium to large sized, firm and shiny. Pierce eggplants with a toothpick or a fork, to prevent them from exploding in the oven.
Tahini: this is a major ingredient in baba ganoush. It delivers a creamy, nutty flavour. If you wish to replace it, greek yogurt is a common substitution, or even mayonaise.
Lemon: enhances the overall flavour and freshness.
Garlic: essential in this recipe. Adjust to your liking.
Water: a few tablespoons will thin the tahini into a sauce-like consistency.
Olive oil : besides drizzleing it on top, adding a few tablespoons at the very end and vigorously mixing it into the dip, makes the dip come to life and gives it an attractive sheen.
How to make Baba Ganoush
- PREPARE THE EGGPLANT
- Broiling gives the eggplant a nice char by applying direct high heat. Place the pierced eggplants (in an appropriate baking dish lined with aluminium foil) just under the broiler. Keep a close eye on the aubergines, and don’t worry if they seem too burned. It’s how they’re supposed to be! Using kitchen tongs, or silicone gloves, turn the eggplants and continue broiling. (pic.1)
- When the eggplants have charred completely, remove from oven and allow them to cool for about 20 minutes before making a lengthwise slit. (pic.2)
- Scoop the flesh with a spoon and transfer into a strainer. Do not skip the straining step. You want to get rid of any bitter liquid and have a creamy, rather than watery consistency. (pic.3)
- Chop the flesh in a crosswise manner, to obtain a rustic texture. I do not recommend using a blender, as the spread will become watery. You want to feel the meaty texture instead of having baby food. (pic.4)
2. MAKE THE TAHINI SAUCE
- Combine tahini paste, water, lemon juice, salt and crushed garlic. Do not worry when the mixture separates, just continue mixing until it turns smooth. (pic 5 and pic 6)
- In a large bowl, combine the chopped eggplant and tahini sauce. Adjust seasonings as needed. (pic 7)
- Lastly, vigorously incorporate the olive oil for a nice sheen. (pic 8)
How to Serve and Store
Store Baba ganoush in an airtight container and refrigerate for 3-4 days. Keep in mind that any eggplant spread will taste better after it sits in the fridge for an hour. The flavours will marry and if the eggplant was a little bit bitter, it will go away. Drizzle with olive oil, sprinkle with parsley, sumac or even smoked paprika. Serve it as a dip, with crudités, pita bread or falafel.
Frequently Asked Questions & Tips
Can I half the recipe? Yes! You could, but if you are like me, you wouldn’t. I ate it mostly by myself over the course of 3 days. If you wish to half the recipes, just broil both eggplants, scoop and strain the flesh. Reserve the strained flesh of one eggplant and place it into a freezer bag for later use.
How do I choose eggplants? Choose eggplants that are shiny, medium to large in size and fairly firm. I personally go for the largest, contrary to the belief that larger eggplants have more seeds and are more bitter.
TIP: Eggplants freeze really well. I always broil/grill a big batch (in summer-autumn) and then store the drained flesh in small freezer bags. When needed, simply thaw or defrost, strain one more time if necessary, and follow the recipe of your liking.
Baba Gaboush
Course: AppetizersDifficulty: Easy6
servings15
minutes40
minutes350
kcalIngredients
2 medium to large size eggplants (about 2,5 pounds)/ 1,5 kg)
*after broiling, I was left with a little bit over a pound, about 600g of flesh3 cloves garlic, minced (about 2 teaspoons)
4 Tbsps extra virgin olive oil
4 Tbsps tahini paste
2 Tbsps lemon juice
1 tsp salt (or more if needed)
5 Tbsps water
Directions
- Prepare the eggplant: Set oven to broiling function. Wash and dry the eggplants, prick with a fork or a skewer, and place on a baking sheet lined with aluminum foil. Place under the broiler and let skin char on all sides, flipping the eggplant using tongs or silicone oven gloves. This should take no more than 45 minutes.
- Remove the eggplant from the oven and allow to cool slightly, then make a lengthwise slit and scoop out the flesh with a spoon. Drain the eggplant in a strainer, for about 15 minutes, to get rid of any bitter liquid.
- Cross chop the flesh on a chopping board, to obtain a rustic texture. Do not blend it, it will become watery, even if drained.
- Make the tahini sauce: in a bowl, combine tahini paste, crushed garlic, lemon juice, water, and salt. Whisk until the mixture becomes smooth, then combine the tahini sauce with the chopped eggplant. Adjust seasonings to taste.
- Lastly, add olive oil and mix vigorously to incorporate. This will bring your dip to life and give it a nice sheen. To serve, drizzle olive oil and sprinkle with parsley, sumac, or smoked paprika.
