Baba Ganoush Recipe (Middle Eastern Roasted Eggplant Dip)

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Baba Ganoush Recipe (Middle Eastern Roasted Eggplant Dip)

Made with roasted or charred eggplant, this classic Middle Eastern dip recipe is lusciously creamy with a complex smoky, garlicky, lemony, slightly nutty flavor.

Course Appetizer

Cuisine Middle Eastern

Keyword Baba Ganoush, Baba Ganoush Dip, Baba Ganoush Recipe, Baba Ghanouj, Baba Ghanoush, Babaganoush, Eggplant Dip, Eggplant Dip Recipe, How to Make Baba Ganoush, Middle Eastern Eggplant Dip, Roasted Eggplant Dip

Prep Time 10

Cook Time 20

Other Time: 20

Servings servings

Calories 189kcal

Author Faith Gorsky

Ingredients

2 pounds eggplant rinsed and patted dry (2 smallish globe eggplants, or 1 medium globe eggplant)
4 1/2 tablespoons extra-virgin olive oil divided
4 cloves garlic peeled
4 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons Greek yogurt
1 teaspoon cumin
3/4 teaspoon salt or more to taste

Garnish Ideas (optional):

Serving Suggestions (optional):

Fresh pita bread or pita chips
Fresh vegetables such as cucumber, cherry tomatoes, bell pepper, etc.

US Customary - Metric

Instructions

Cook the eggplant. Preheat a grill to medium-high. Brush 1/2 tablespoon oil on the outside of the eggplant. Use a paring knife to poke a few holes in the skin. Grill until the outside of the eggplant looks slightly charred and the eggplant is tender, about 15 to 20 minutes, rotating the eggplant with tongs as necessary. Remove from the grill and cool about 20 minutes.
Scoop and strain the eggplant. Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin). Strain the eggplant through a fine mesh sieve, pressing down with a spoon to drain off the excess liquid. (TIP: Removing the excess liquid helps make sure your baba ganoush isn't watery or bitter.)
Blend. Add the garlic to a food processor and pulse a few times to chop. Add the eggplant, tahini, lemon juice, yogurt, cumin, salt, and 2 tablespoons oil. Pulse until it’s well-combined, and then process until it's as smooth and creamy as you like. (TIP: It doesn’t have to be completely pureed unless you prefer it completely smooth.) Taste and add additional salt if desired.
Finishing touches and serve. Transfer the eggplant dip to a shallow bowl. Drizzle the remaining 2 tablespoons oil on top.
Add any additional toppings you like and serve with fresh pita bread, pita chips, or fresh vegetables for dipping.

Video

Notes

Nutritional Information: Information for this recipe was calculated without the optional garnish ideas or serving suggestions.
Recipe Yield and Serving Size: This recipe makes about 2 cups, or 6 (1/3-cup) servings.
Net Carbs: 6 grams per 1/3-cup serving.
Tahini Tip: Feel free to increase the amount of tahini (up to 1/2 cup) for a sharper bite.
How to Roast Eggplant in the Oven For This Recipe: Instead of cooking the eggplant on a grill, you can roast it in the oven. To do so, preheat the oven to 400F. Line a baking tray with foil. Use a paring knife to poke a few holes in the eggplant’s skin, and then place it on the prepared tray. Roast until it’s wrinkled and soft, about 40 to 55 minutes, turning over once halfway through.
Recipe Inspiration: This recipe is adapted from the recipe for Eggplant Dip (Mutabbal Batinjan) in my cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair; Tuttle Publishing (2012). The original version has quite a bit more tahini and lemon juice!

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