Baba Ghanoush
Baba Ghanoush is a smoky, creamy eggplant dip with roots in the Eastern Mediterranean. Traditionally made by charring whole eggplants and blending the flesh with tahini, lemon juice, garlic, and olive oil, it's rich, savory, and perfect for mezze platters or casual snacking with warm pita and fresh vegetables.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
8 servings
Ingredients
baba ghanoush
- 2 medium eggplants (pierced with a knife or fork)
- 1/4 cuptahini
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsextra-virgin olive oil
- 2 garlic cloves
- 1/2 teaspoonKosher salt
- 1/2 teaspoonground cumin
garnishes
- extra-virgin olive oil
- finely chopped fresh parsley
- smoked paprika
- black sesame seeds
- red pepper flakes (optional)
serve
- naan or pita bread (for serving)
- veggies (for serving)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400°F. For added smokiness, char the eggplants over an open gas flame until well blackened. Wrap in foil and roast for 50 to , or until very soft and collapsing to the touch. Remove and let cool.
- 2
Once cool enough to handle, peel off the skins and discard any large clusters of seeds. Transfer the flesh to a strainer set over a bowl and let drain for . Press gently to remove excess moisture.
- 3
Place the drained eggplant in a food processor. Add the tahini, lemon juice, olive oil, garlic, salt, and cumin. Pulse until mostly smooth or to your preferred texture. Taste and adjust seasoning if necessary.
- 4
Spoon the baba ghanoush into a serving dish. Drizzle with olive oil and garnish with parsley, smoked paprika, black sesame seeds, and red pepper flakes, if using.
- 5
Serve with naan or pita bread and fresh vegetables.
Chef's Notes
Baba ghanoush will keep in an airtight container in the refrigerator for up to 4–5 days. The flavors actually improve slightly after a day of rest. If the mixture separates slightly in storage, just stir it gently before serving. Freezing is not recommended, as the texture can become watery and grainy upon thawing.