Baba Ganoush
Smoky grilled eggplant blended with tahini, garlic, and lemon into a rich, creamy dip. Serve it with warm pita and fresh vegetables.
Baba Ganoush
Smoky, rich, and creamy grilled-eggplant dip with tahini, garlic, and lemon.
Ingredients
Method
- Smoke or grill the eggplant: turn a gas burner to medium-high and place the eggplant directly over the flame. Using tongs, turn every 5 minutes or so until tender and the skin is charred on all sides, about 20 minutes. The eggplant should deflate and become very soft. (No gas burner? Use a grill, or roast in the oven — see notes.)
- Transfer the eggplant to a colander set over a bowl and let drain a few minutes; open it up and press with a spoon to release excess juices.
- Once cool enough to handle, peel off and discard the charred skin and the stem (a few bits of skin are fine).
- Transfer the drained eggplant to a bowl and break it down with a fork. Add the tahini, garlic, lemon juice, Greek yogurt (if using), salt, pepper, sumac, and Aleppo pepper. Mix gently with a fork or wooden spoon until well combined.
- Cover and chill in the fridge for 30 minutes to 1 hour.
- To serve, transfer to a rimmed dish, drizzle generously with extra virgin olive oil, and top with toasted pine nuts if you like. Serve with pita wedges and veggies.
Notes
Oven method: heat oven to 425°F. Trim and halve the eggplant, salt it, and let it sweat out excess water ~30 minutes. Wipe off, arrange flesh-side down on a lightly oiled sheet, and roast ~40 minutes until very tender. Cool, scoop out the flesh, and continue from step 4.
For best texture, mash with a fork or wooden spoon rather than a food processor.
Store leftovers in a tightly closed container in the fridge up to 4 days.
For best texture, mash with a fork or wooden spoon rather than a food processor.
Store leftovers in a tightly closed container in the fridge up to 4 days.