Baba Ghanoush (Smoky Eggplant Dip)
A Middle Eastern eggplant dip: eggplant charred until smoky, then mashed with tahini, lemon, and garlic. A cousin of hummus, perfect scooped up with pita or vegetables.
Ingredients
- Eggplants · large, about 600g2
- Tahini3 tbsp
- Lemon juice2 tbsp
- Garlic · minced2 cloves
- Extra-virgin olive oil · + more to finish2 tbsp
- Salt · to taste0.5 tsp
- Ground cumin · optional0.5 tsp
- Garnish
- Paprika1 to taste
- Parsley · chopped1 to taste
Steps
- ⏲ 35 min
Prick the eggplants and char them over a gas flame, grill, or in a 220°C oven until the skin is blackened and the inside is completely soft (30–40 min in the oven, faster over flame). The smoky flavor is key.
- ⏲ 5 min
Cool slightly, peel off the skin, and scoop out the flesh. Drain in a sieve for about 5 minutes to remove bitter liquid.
- ⏲ 2 min
Mash the eggplant flesh with a knife or fork (leave it a little rough, don't purée).
- ⏲ 2 min
Mix in the tahini, lemon juice, garlic, salt, and cumin, then stir in the olive oil.
- ⏲ 1 min
Taste and adjust with lemon and salt.
- ⏲ 1 min
Spread on a plate, drizzle with olive oil, and sprinkle with paprika and parsley. Serve with pita and vegetables.
Tips & Variations
Variations
- Extra smoky: Char the eggplant harder over open flame for a deeper smoke.
- Yogurt version: Stir in a little Greek yogurt for creaminess.
- Pomegranate & pine nuts: Top with pomegranate or toasted pine nuts.
- Spicy: Add chili flakes or Aleppo pepper.
Tips
- Char the eggplant until the skin is blackened for that signature smoke.
- Drain the roasted eggplant so the dip is thick, not watery.
- Mash, don't purée — a little texture is traditional.
- Balance with tahini, lemon, and garlic, then smooth with olive oil.
- Let it rest 30 minutes for the flavors to meld.
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