Baba Ganoush

Baba Ganoush is a rich and creamy spread that combines smoky charred eggplant, tahini, lemon juice, and garlic and is perfect served with fresh pita and vegetables for dipping.  

 

Baba ganoush is one of those dishes that truly celebrates the eggplant and showcases it in a way many other recipes do not.

Successful baba ganoush has a distinct smoky flavor that comes from completely charring the eggplant in its skin prior to combining it with the other ingredients.

This creamy eggplant spread hails from the Eastern Mediterranean region of western Asia but has variations throughout North Africa as well as Europe.

Baba ganoush is a great spread to put out for gatherings along with cannellini bean dip and roasted cherry pepper spread and is great with pita or naan wedges and fresh veggies for dipping.

How to make it

Each number corresponds to the numbered written steps below.

1. Turn a gas burner to medium heat and place 2 large or 3 medium-sized Italian eggplants on top, turning every 2-3 minutes or until completely charred on all sides.

2. Cook the eggplants until a knife can pierce all the way through with zero resistance.  This may take 15-20 minutes.  Note: you can use other methods of cooking the eggplant, including halving the eggplant and scoring the flesh then roasting in the oven as we did with our stuffed eggplant, or charring over coals on an outdoor grill.  Not matter which way you cook the eggplant, they must be completely cooked through.
3. Place the eggplants in a large bowl and cover with plastic wrap for 10-15 minutes.

4. Remove the plastic wrap and place the eggplants onto a work surface.  Using a knife, peel or remove the skin and scoop out the tender flesh.  The skin can be discarded along with any part of the eggplant that is still hard.  Place the eggplant flesh in a mesh strainer and press to remove excess moisture.
5. Place the eggplant on a cutting board and chop it finely.  Note: if opting to use a food processor in the mixing step below just omit this chopping step.

6. Add the eggplant to a large clean and dry bowl along with 3 cloves of grated garlic, 3/4 teaspoon of cumin, 3 tablespoons of fresh lemon juice, 1/4 cup of tahini, 1/4 cup Greek yogurt, and 1/2 cup of extra virgin olive oil.  Any large pieces of eggplant can be smashed with a fork.  Mix well, taste test, and season with salt and pepper to taste.  Refrigerate until cool, about 30-40 minutes, but overnight will be even better as it will allow the flavors to intensify.  Serve the baba ganoush with a drizzle of extra virgin olive oil, pita, and fresh veggies.  Enjoy!

Top tips

• Eggplant. Choose eggplants that are shiny and firm.  No need to check for male or female eggplants because that is a myth.  For more on this and other food myths, listen to our podcast episode Busting Culinary and Food Myths.
• Cooking the eggplant. Pictured above, Jim demonstrates how to char the eggplant using a gas burner.  You can also score and roast the eggplant in the oven or cook it over charcoal on an outdoor grill.  The important thing is that the skin gets completely charred and the eggplant is super soft.  What is super soft? It means a knife will slide right through the eggplants with zero resistance.
• Mixing. We mixed our baba ganoush in a bowl with the other ingredients, but you can use a food processor if a smoother consistency is desired.
• Let it chill. While baba ganoush can be served after chilling for 30-40 minutes, it will be even better the next day when the flavors have intensified.

More eggplant recipes

We love eggplant and have many recipes to share with you!  Here are a few of our favorites.

• Eggplant Caponata – Sicilian spread with eggplant, tomatoes, olives, pine nuts, and raisins.
• Eggplant Parmigiana – no breadcrumb Sicilian-style eggplant parm.
• Italian pickled eggplant – this tasty condiment is great on bread or sandwiches.

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