Baba Ganoush Recipe

Name: Baba Ganoush Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large eggplants; 1/4 cup tahini; 1/4 cup lemon juice; 2 cloves garlic cloves, minced; 1/2 tsp salt; 2 tbsp olive oil, for serving; 2 tbsp fresh parsley, chopped

A smoky, creamy Levantine eggplant dip made by charring whole eggplants over an open flame, then blending the flesh with tahini, lemon, and garlic. — Photo by furkanfdemir on Pexels

Charring the eggplant directly over a flame or under a broiler until the skin blackens and the flesh collapses is what gives baba ganoush its signature smokiness, a step baking alone can't replicate.

Prep: 15 min
Cook: 20 min
Total: 45 min
Servings: 6

Ingredients

Servings6

2 large eggplants
1/4 cup tahini
1/4 cup lemon juice
2 cloves garlic cloves, minced
1/2 tsp salt
2 tbsp olive oil, for serving
2 tbsp fresh parsley, chopped

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Instructions

1Prick the eggplants a few times with a fork, then char them directly over a gas flame, on a grill, or under a broiler, turning occasionally, until the skin is blackened and blistered all over and the flesh is completely soft, 15-20 minutes.
2Transfer the charred eggplants to a colander and let them cool enough to handle, about 10 minutes, this also lets the bitter liquid drain away.
3Split the eggplants open and scoop the flesh into a bowl, discarding the blackened skin and as many seeds as easily come away.
4Add the tahini, lemon juice, garlic, and salt, and mash or pulse in a food processor with a few short bursts until combined but still a little textured.
5Taste and adjust the lemon and salt, then spread into a serving bowl.
6Drizzle with olive oil and scatter with parsley before serving.

Tips & variations

No gas burner or grill? A broiler on high, with the eggplant a few inches from the element, gets close to the same char in about the same time.
A spoonful of plain yogurt swirled in at the end makes a milder, creamier version common in some regional variations.
Swap in a little smoked paprika if you want extra smokiness without extending the char time.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Baba ganoush is served cold or at room temperature and isn't reheated, let it sit out for 15 minutes before serving for the best texture.

Nutrition

A vegetable-forward dip that's moderate in fat from the tahini and olive oil, with fiber and healthy fats but no significant protein.

Tips from the Tulo kitchen

Let the charred eggplant drain in a colander rather than scraping it straight into the bowl, a surprising amount of bitter liquid collects inside.
Pulse the food processor in short bursts instead of running it continuously, baba ganoush should keep some texture, not turn fully smooth like hummus.

FAQ

Why is my baba ganoush watery?

Usually because the eggplant wasn't drained after charring, or wasn't cooked through enough for the pulp to fully collapse. Let it drain well in a colander and make sure the flesh is completely soft before blending.

What's the difference between baba ganoush and hummus?

Hummus is made from chickpeas, baba ganoush from charred eggplant. Both use tahini and lemon, but baba ganoush has a smokier flavor and a looser, chunkier texture.

Can I make baba ganoush without a grill or gas flame?

Yes, a broiler set to high with the eggplant a few inches from the element will char the skin and cook the flesh through in about the same amount of time.