Whenever we’re at a restaurant that serves baba ganoush, we just have to order it. Not only is it one of our absolute favorite things to order at a restaurant, it’s easy to make, too. Simply roast whole eggplants and let them cool. Then, mix with a combination of tahini (sesame paste), lemon juice, garlic and other flavors. It’s divine.
Our Baba Ganoush Recipe Tips
Making baba ganoush at home is easy, just keep these tips in mind:
Don’t Skip the Tahini
Tahini is a sesame seed paste with a consistency similar to almond or peanut butter. You’ll often find it used in hummus, salad dressings and dips. It can be found in most grocery stores. Just look near the international or Mediterranean foods and we bet you’ll find it. You can also buy it online. Here’s one from Amazon: Buy Organic Tahini, 16 oz jar (affiliate link).
If you’re usually not a fan of tahini, try reducing the amount called for in the recipe — use 2 tablespoons instead of a 1/4 cup.
For a Smoky Flavor, Lightly Char the Skins
You’ll notice in the recipe below that we ask you to turn the broiler on. This is so we can lightly char the outsides of the eggplant, adding a smoky flavor. After 5 minutes or so, we switch the oven from broil to bake and continue to roast the eggplants until softened.
You might also enjoy taking a look at David Lebovitz’s Recipe – he chars the skins for even longer. Or, this Baba Ganoush from Simply Recipes includes tips for how to use a grill to roast the eggplant.
See how soft the flesh gets after roasting?
Make a Double Batch
One of the best (and most annoying) things about baba ganoush is that while it tastes great right after making, it tastes even better after a day or two in the fridge.
We just do not have patience to wait that long and it’s unlikely there will be any leftover for us to save after making just one batch. So we make two. This way, we get the benefit of time, but still get to enjoy a whole batch the same day we make it.
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini (sesame paste)
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon olive oil, optional
- Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
- Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
- Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
- Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
- Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins).
- Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
2. Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online. Here’s one from Amazon: Buy Organic Tahini (16 oz jar) (affiliate link).
3. How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.