Baba Ganoush

Smoky Roasted Eggplant Dip with Tahini, Lemon, and Garlic.

Popular throughout the Middle East, baba ganoush is a wonderfully simple dish that transforms roasted eggplant into a rich, creamy dip with a distinctive smoky flavor. Traditionally, the eggplant is charred over an open flame until its skin is blackened and its flesh becomes meltingly tender. Combined with tahini, fresh lemon juice, garlic, and olive oil, it makes a flavorful appetizer or accompaniment to grilled meats and vegetables. Best of all, it requires only a handful of ingredients, allowing the natural flavor of the eggplant to shine through.

Makes 6 servings

Whatcha Need

• 2 large globe eggplants (about 2 pounds total)
• 3 tablespoons tahini
• 3 tablespoons fresh squeezed lemon juice
• 2 garlic cloves, finely grated
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ¾ teaspoons coarse sea salt, or to taste
• ½ teaspoons ground cumin (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• ¾ teaspoons smoked paprika or sumac, for garnish

Whatcha Do

1. Char the eggplants: Pierce the eggplants several times with a fork. Place them directly over a gas flame, on a hot grill, or under a broiler, turning occasionally, until the skins are deeply blackened and the flesh is completely soft and collapsed, about 20 - 35 minutes, depending on their size and the cooking method.

2. Rest the eggplants: Transfer the hot eggplants to a bowl, cover loosely with a plate, and let stand for 10–15 minutes, or until cool enough to handle. This helps loosen the skins and makes the flesh easier to remove.

3. Drain the flesh: Split the eggplants lengthwise and scoop out the soft flesh, discarding the charred skins and any large clusters of mature seeds. Place the flesh in a colander and let drain for about 10 minutes, pressing gently to remove excess moisture. This prevents the finished dip from becoming watery.

4. Prepare the dip: Roughly chop the drained eggplant and transfer it to a mixing bowl. Add the tahini, lemon juice, garlic, olive oil, salt, and cumin, if using. Mash and stir with a fork until well combined, leaving some texture. For a smoother dip, pulse briefly in a food processor, taking care not to over process.

5. Taste and adjust: Taste and adjust the seasoning with additional salt, lemon juice, or garlic as needed. The finished dip should be smoky, tangy, and pleasantly nutty, with the flavor of the eggplant remaining prominent.

6. Serve: Spoon the baba ganoush into a shallow serving bowl, making a swirl in the surface with the back of a spoon. Drizzle with additional olive oil and sprinkle with parsley and smoked paprika or sumac. Serve with warm pita bread, pita chips, fresh vegetables, or flatbread.

Notes

• Oven method: If a gas flame or grill isn't available, roast the pierced eggplants on a foil-lined baking sheet at 450℉ for 40–50 minutes, or until completely tender and collapsed. For additional smoky flavor, finish briefly under the broiler to char the skins, or add a small pinch of smoked paprika to the dip.

• Storage: Refrigerate promptly in a covered, airtight container for up to 3–4 days. For the best flavor, let the dip stand at room temperature for about 15–20 minutes before serving, keeping total time out of refrigeration within two hours.