📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this silky, deeply smoky eggplant dip. Unlike hummus, Baba Ganoush relies on the magic of open-flame charring to transform humble eggplants into a rich, cream-colored delicacy infused with tahini and bright lemon. It is the ultimate Mediterranean 'fast food'—simple to assemble, incredibly healthy, and best enjoyed communal-style with torn pieces of toasted bread.
🥗 Ingredients
The Eggplant Base
- 2 large Italian Eggplants (firm and shiny, about 1.5 lbs total)
- 3 cloves Garlic (finely minced or turned into a paste)
The Creamy Liaison
- 1/3 cup Tahini (high-quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Greek Yogurt (optional, for extra creaminess and tang)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Ground Cumin (for earthy depth)
Garnish and Finish
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed for finishing)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1/4 teaspoon Smoked Paprika (or Aleppo pepper for a kick)
- 1 tablespoon Pomegranate Seeds (optional, for a pop of color and sweetness)
The Bread
- 4-6 pieces Pita Bread (fresh pocket or Greek-style flatbread)
👨🍳 Instructions
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1
Prepare the eggplants by pricking them 5-6 times with a fork to prevent them from bursting during the cooking process.
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2
Char the eggplants: If using a gas stove, place eggplants directly over a medium-high flame. Turn every 5 minutes using tongs until the skin is completely blackened and flaky, and the eggplant feels soft and deflated (about 15-20 minutes).
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3
Alternative Roasting: If you don't have a gas flame, place eggplants on a foil-lined tray under the broiler, turning frequently until charred and very soft.
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4
Once cooked, place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes. The steam will help loosen the skins.
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5
Carefully peel away the charred skin. Don't worry if a few small black specks remain; they add to the authentic smoky flavor. Discard the skins and the tough stem.
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6
Place the eggplant flesh in a fine-mesh colander for 5-10 minutes to drain any bitter juices. This ensures your final dip isn't watery.
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7
In a medium mixing bowl, mash the eggplant flesh with a fork until you reach a chunky-smooth consistency. Avoid a food processor if you want traditional texture.
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8
Add the minced garlic, tahini, lemon juice, Greek yogurt (if using), salt, and cumin to the eggplant.
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9
Vigorously whisk the mixture with a fork or a sturdy whisk until the tahini emulsifies and the dip turns a pale, creamy color.
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10
Taste and adjust: Add more lemon for brightness or salt for depth. Let the dip sit for 15 minutes to allow flavors to meld.
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11
While the dip rests, warm the pita bread in a dry skillet over medium heat or directly over a low gas flame until soft and fragrant.
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12
Transfer the Baba Ganoush to a shallow serving bowl. Use the back of a spoon to create a swirling well in the center.
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13
Generously drizzle the well with extra virgin olive oil and sprinkle with smoked paprika, chopped parsley, and pomegranate seeds.
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14
Slice the warm pita into triangles and serve immediately alongside the dip.
💡 Chef's Tips
For the best flavor, char the eggplants over a real flame; the smoke is the soul of the dish. If your tahini is bitter, add a tiny pinch of sugar or more lemon juice to balance the profile. Always drain the eggplant juices thoroughly, or your dip will separate on the plate. Use a fork to mash rather than a blender to maintain the 'rustic' texture that holds onto the olive oil. For a vegan version, simply omit the Greek yogurt; the tahini provides plenty of creaminess.
🍽️ Serving Suggestions
Serve alongside crisp cucumber spears and radishes for a refreshing crunch. Pair with hot, crispy falafel for a complete vegetarian feast. Enjoy with a glass of chilled Arak or a dry, crisp Rosé. Add a side of pickled red onions to cut through the richness of the tahini. Use leftovers as a flavorful spread inside a grilled chicken wrap.