Creamy Baba Ganoush Dip

A smoky and luxurious eggplant dip made with tahini, garlic, and lemon juice, perfect for serving with pita.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 6 or more people

Full Ingredient List

  • 2 small Italian or globe eggplants
  • 1/4 cup tahini paste
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 tablespoon plain Greek yogurt (optional)
  • 1 teaspoon sumac
  • 3/4 teaspoon Aleppo pepper or red pepper flakes (optional)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • Toasted pine nuts (optional)
  • Fresh parsley (optional)

Eggplant Preparation

Tools and Equipment

  • Gas burner or grill
  • Tongs
  • Knife
  • Colander

Ingredients

Quantity Name Preparation Notes Substitutions
2 Italian eggplants Choose small sizes for less bitterness.

Instructions

  1. Step 1: Grill or bake the eggplant. If using a burner or grill, turn on medium-high heat and char the eggplant on all sides until tender (about 20 minutes). If baking, preheat oven to 425°F, halve the eggplant, and roast flesh side down for 40 minutes until tender. (Tips: Charring the eggplant enhances the smoky flavor.)
  2. Step 2: Place the cooked eggplant in a colander. Cut the eggplant to release juices and allow to cool and drain excess water. (Tips: Proper draining prevents a watery dip.)
  3. Step 3: Peel off the eggplant skin once cooled. Remove and discard skin and stems. (Tips: A few bits of charred skin can add flavor.)

Dip Assembly

Tools and Equipment

  • Mixing bowl
  • Wooden spoon

Ingredients

Quantity Name Preparation Notes Substitutions
1/4 cup Tahini paste
From 1 lemon Lemon juice
1 clove, minced Garlic
1 tablespoon Greek yogurt Omit for vegan version
To taste Kosher salt
To taste Black pepper
1 teaspoon Sumac
3/4 teaspoon Aleppo pepper or red pepper flakes Omit if desired

Instructions

  1. Step 1: Combine roasted eggplant flesh with tahini, lemon juice, garlic, and optional Greek yogurt in a bowl. Season with salt, pepper, sumac, and Aleppo pepper or red pepper flakes. Mix gently with a wooden spoon. (Tips: Keep the mixture rustic; avoid using a food processor for best texture.)
  2. Step 2: Chill the baba ganoush in the fridge for 30 minutes to 1 hour to thicken and meld flavors. (Tips: Chilling enhances the dip's flavor and consistency.)

Serving

Tools and Equipment

  • Serving dish

Ingredients

Quantity Name Preparation Notes Substitutions
To drizzle Extra virgin olive oil
For garnish Toasted pine nuts Omit if desired
Chopped, for garnish Fresh parsley Omit if desired

Instructions

  1. Step 1: Transfer the baba ganoush to a serving dish. Drizzle with extra virgin olive oil and garnish with toasted pine nuts and fresh parsley if desired. (Tips: Serve with pita wedges or chips for a traditional presentation.)

Additional Information

Notes: For a vegan version, simply omit the Greek yogurt. Baba ganoush can be stored in the fridge for up to 4 days.

Tags

Mediterranean Middle Eastern Vegetarian