📝 About This Recipe
Transport your senses to the Levant with this silky, deeply smoky eggplant dip that balances earthy tahini with bright citrus and pungent garlic. Unlike its cousin hummus, Baba Ganoush relies on the alchemy of open-flame charring to transform humble globe eggplants into a decadent, cream-colored delicacy. Served alongside pillowy, charred pita bread, this starter is a testament to the beauty of simple, plant-based Mediterranean ingredients executed with soul.
🥗 Ingredients
The Eggplant Base
- 2 large Globe Eggplants (firm and shiny, about 1 lb each)
- 3 cloves Garlic (finely minced or turned into a paste)
- 1/3 cup Tahini (high-quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Greek Yogurt (optional, for extra creaminess)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Ground Cumin (toasted)
Garnish & Finishing
- 2-3 tablespoons Extra Virgin Olive Oil (first cold press for drizzling)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for a pop of color and heat)
- 1 tablespoon Pomegranate Arils (optional, for sweetness and crunch)
Quick Pita Bread
- 3 cups All-Purpose Flour (plus extra for dusting)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 cup Warm Water (approx 110°F)
- 1 teaspoon Honey or Sugar (to feed the yeast)
- 2 tablespoons Olive Oil (for the dough)
👨🍳 Instructions
-
1
Prepare the eggplant: Prick the eggplants a few times with a fork. If using a gas stove, place eggplants directly over the medium-low flame. If using an oven, set to broil and place eggplants on a foil-lined tray.
-
2
Char the eggplants for 20-30 minutes, turning every 5 minutes with tongs until the skin is completely blackened and shriveled, and the flesh feels very soft when pressed.
-
3
Place the charred eggplants in a bowl and cover with plastic wrap for 10 minutes. This 'sweating' process makes the skins peel off effortlessly.
-
4
While eggplants rest, make the pita dough: Combine warm water, honey, and yeast in a large bowl. Let sit for 5-10 minutes until foamy.
-
5
Stir in the olive oil and flour. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour.
-
6
Peel the eggplants, discarding the blackened skins and the stems. Don't worry if a few tiny charred bits remain; they add to the smoky flavor.
-
7
Place the eggplant flesh in a fine-mesh strainer over a bowl and let drain for 15 minutes. This prevents your baba ganoush from being watery.
-
8
Transfer the drained eggplant to a bowl. Use a fork to mash it vigorously—traditional baba ganoush should have some texture, so avoid using a food processor if possible.
-
9
Whisk in the tahini, lemon juice, minced garlic, cumin, salt, and yogurt until the mixture is pale and creamy.
-
10
Prepare the pita: Punch down the risen dough and divide into 8 equal balls. Roll each out into a 6-7 inch circle.
-
11
Heat a cast-iron skillet over medium-high heat. Cook each pita for 1-2 minutes per side until they puff up and develop golden-brown charred spots.
-
12
To serve, spread the baba ganoush in a shallow bowl, creating a 'well' in the center with the back of a spoon.
-
13
Drizzle generously with olive oil and garnish with chopped parsley, a sprinkle of Aleppo pepper, and pomegranate arils.
💡 Chef's Tips
For the smokiest flavor, char the eggplant over a charcoal grill or gas flame rather than in the oven. Always drain the eggplant flesh; skipping this step results in a thin, runny dip. Use a high-quality, runny tahini—if it’s bitter or chunky, it will ruin the delicate balance of the dish. If you find the garlic too sharp, blanch the whole cloves in boiling water for 1 minute before mincing. Let the finished dip sit for at least 30 minutes at room temperature before serving to allow the flavors to meld.
🍽️ Serving Suggestions
Serve alongside a platter of crunchy crudités like Persian cucumbers, radishes, and bell peppers. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the tahini. Include a side of Kalamata olives and marinated feta cheese for a full Mezze experience. Add a swipe of this dip to a lamb or chicken shawarma wrap for an incredible flavor boost.